Cookery for every household

Cardinal sauce. Pick all the meat from a boiled lobster (see above), and reserve the coral for the sauce. Chop the meat finely, being careful to remove any pieces of shell, and put it into a basin with the bread-crumbs and the butter. Heat the milk and pour it over the ingredients in the basin, cover with a plate, and soak for 10 minutes. Put the cream into another basin, and whip it with a wire whisk until stiff; and beat up the white of egg on a plate with a knife. Stir these two lightly into the other ingredients, and season to taste with pepper, salt, and a squeeze of lemon juice. Pour the mixture into a well-greased souffle mould, cover with greased paper, and steam very gently until firm to the touch. Turn out carefully on to a hot dish, and pour cardinal sauce (Recipe 712) round the base. Time to steam, about § hour. Sufficient for 4 or 5 persons. 309. Lobster Cutlets (Cotelettes de Homard) 1 medium-sized lobster. 1 oz. butter, oz. flour. 1 gill water or fish stock. Cayenne and salt. 1 table-sp. cream. A squeeze of lemon juice. A little mustard. Lobster coral. \ oz. butter. Egg and bread-crumbs. Remove all the flesh from a boiled lobster (see p. 108) and chop it very finely, carefully keeping back any little pieces of shell. Reserve the lobster coral, should there be any, wash it and dry it in a cool oven, then pound with the \ oz. of butter, and rub it through a sieve. This is called lobster butter, and it will give a pretty pink colour to the cutlet mixture. Now make a panada with the butter, flour, and fish stock or water, add to it the Lobster Cutlets chopped lobster, lobster butter, cream and seasoning, and mix well together. Spread out the mixture smoothly on a flat plate, and set it aside until cold. Then divide in ten equal portions, which form into cutlets, egg and bread-crumb and fry as directed for Fish Cutlets (Recipe 342). When ready, put a small claw or piece of the red feeler into the narrow end of each, to imitate the bone of the cutlet, and serve garnished with parsley. Note. — Tinned lobster may be used instead of fresh lobster if wished. Sufficient for 10 or 12 cutlets. 310. Lobster a I’Americaine (Homard a l’Americaine) 1 lobster (uncooked) 1 oz. butter. 1 table-sp. salad oil. 1 tea-sp. chopped shallot. Seasoning. £ glass brandy. 1 glass white wine. 2 table-sps. tomato puree. 1 tea-sp. meat glaze. 1 tea-sp. chopped parsley and tarragon. Kill the lobster as directed on p. 107. Take a saute pan, put into it the butter and oil, and make them hot over the fire. Chop the lobster quickly into pieces, reserving the intestines and any liquid which may run from it. Chop also the large claws into two or three pieces. Throw all those pieces (with the shell) into the hot fat and cook them quickly over the fire until they turn red. Then add the shallot and brandy. Let the brandy catch fire and burn until it goes out. Now add the white wine, puree of tomatoes and seasoning, and cook all slowly about 20 minutes. When ready, lift out the pieces of lobster and arrange them neatly in a deep dish, standing up the pieces of head in the centre. Add the meat glaze to the sauce, along with the intestines and liquid, cook quickly for a few minutes, and add the chopped parsley and tarragon. Then draw the saucepan off the fire and add the remainder of the butter in small