The new century cookery book

Break the lobster shell, remove the meat, reserve coral and spawn, cut the tail into neat scallops ; pound the coral and spawn with a little butter, and put in a stewpan with the scallops, let it get thoroughly hot, and put on one side. Skin and bone the whiting, put the fillets with the remainder of the lobster meat in a mortar, and pound till smooth ; add the panade, remainder of the butter, and eggs one by one, and the anchovy paste. Season with a pinch of salt, half a pinch each of cayenne pepper and nutmeg, mix thoroughly, and rub through a fine sieve. Butter some small coquille moulds, decorate them with thin strips of truffle, line the moulds with some of the forcemeat, place a nice scallop of lobster in the centre of each, and fill up with lobster forcemeat. Cook in a saute-pan half filled with water for twenty minutes. When cooked, turn out on a hot dish, sauce round with hot cardinal sauce, and serve. Note. — The lobster butter in which the scallops were cooked should b6 utilised for the sauce. 599. Filets de Sole à la Salisbury. — Choose two or three very small lobsters, open them half-way, remove the tails and claws, and clean the interior of the body well. Prepare a light forcemeat with the meat obtained from the claws and tails, put a little of the farce at the bottom of each carcase, on top of which place two neatly trimmed and folded fillets of sole. Season with pepper, salt, and a little lemon-juice, cover each completely with the remaining farce de homard. Eange them in a saute-pan, add sufficient white stock, and steam in the oven for about twenty minutes. Have ready a mixture of rice cooked in stock, and half its quantity of mashed potatoes, season to taste, and form a border. Dress the coquilles on to the border. Garnish with a few heads of button mushrooms. Put a tablespoonful of well ^educed bechamel or veloutee sauce (No. 206) in each coquille, and serve. 600. Soufflé de Homard, Sauce Aurora. — Two lien lobsters, 6 eggs, i pint well-reduced bechamel sauce (No. 203), pepper, salt, and nutmeg. Split the lobster, remove the flesh from the shell, and pound in the mortar until very fine. Add the sauce (hot) by degrees, also the yolks of eggs, and the seasoning. Rub all through a sieve and put in a basin, beat up the whites to a stiff froth, mix all lightly together,, put it m a well-buttered mould or some ten or twelve small timbale moulds, steam for an hour and a quarter. Turn out on a hot dish, and serve with Aurora sauce (No. 212 a). 601. Raie à la bourgeoisie.— Z lb. skate, bouquet garni (No. 2), 1£ oz. butter, 1 og. flour, 1 teaspoonful lemon-juice, 1 oniony | pint stock, 1 glass white wine, pepper, and salt. Wash the skate and cut in pieces ; take fins and skin, and put into a pan with the stock or water, bring to the boil, and skim ; add the onion sliced and bouquet, simmer half an hour, and strain. Heat butter, stir the flour in it, and let brown ; add stock, lemon-juice, the wine, and pieces of skate ; season to taste, simmer about a quarter of an hour, or until skate is cooked. Dish up, reduce sauce and strain over. Garnish with a few croutons of bread, glazed over with extract of meat, and serve hot.