The art of German cooking and baking

Preparation: The lobster is prepared as given under No. 48. After the lobster is cooked, all meat is picked out, reserving the coral, which is pulverized. The % lb. of butter is browned with the flour, bouillon or water added and the coral put in. Meat extract, salt, pepper, sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and tomatoes added and become smooth. It is strained and must be about % of a pint, this is all cooked % hour. This gravy must be very savory The champignons are cut into small pieces, the truffles peeled and chopped, then add the champignons, truffles and lobster to the strained gravy. This mixture is filled into buttered shells or small molds and baked in the oven for 5 to 10 minutes. Serve on slices of toast. Remarks: This is a fine side-dish. No. 52— BAKED LOBSTER. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 48. When the lobster is cooked and split, hot but- —149 — ter is dripped on and the lobster baked in it for 10 to 15 minutes. A mayonnaise dressing and chopped pickles are nice with It. Remarks: It is best to bake the lobster in a gas oven. No. 53— BOILED CRAWFISH OR CRABS. Quantity for 6 Persons. 24 crabs 2 tbsps. of caraway Sufficient water Salt 1 large onion, sliced The Gravy. % lb. of butter 2 tbsps. of chopped parsley Preparation: The crabs are cleaned like the lobster. See No. 48. The water with caraway seeds, salt and sliced onion is boiled and the crabs put in one by one. The water must boil constantly, so that the crabs are killed instantly. Boil 3 minutes, then set aside to simmer % to 1 hour. Serve the hot crabs on a napkin. For gravy or dressing, take hot butter mixed with minced parsley. No. 54^CRAB CUTLETS WITH VEGETABLES. Quantity for 6 Persons. 36 crabs Salt, pepper 1 oz. of butter 1 tsp. of lemon juice 2 yolks of eggs 1 cupful of roll crumbs 1 egg % lb. of butter for frying Preparation: The crabs are prepared and cooked as given under No. 53. The meat picked out, 18 claws or legs laid aside. The meat is coarsely minced, then mixed well with creamed butter, 2 yolks of eggs, lemon juice, salt and pepper and small croquettes made from this mixture. Dip in beaten egg and roll crumbs. Heat the butter and fry these croquettes in it on both sides to a nice color. Into each put a claw or leg. Arrange the croquettes around asparagus or peas. Remarks: A good crab dressing may be prepared from the meat of crabs. — 150 — No. 5&— CRAB RAGOUT. Quantity for 6 Persons. 50 crabs % -wineglassful of white win© Vi lb. of butter 1 tbsp. of lemon juice 3 tbsps. of flour 1 pinch of salt and pepper 1 pt. bouillon 2 yolks of eggs Some champignon water % pt. champignons Preparation: The crabs or crawfish are cooked the same way as given under No. 53, the meat all picked out, also out of the tails and cut into small pieces. The coral is pulverized and cooked in ^ lb. of butter together with flour browned in it. The bouillon, the champignon juice, white wine, lemon juice, salt and pepper are added and cooked for 15 minutes in a covered pan. This gravy is then strained through a fine sieve and t'he crab meat and champignons put in. This mixture is filled into shells or patties and baked in oven 5 minutes. (See Chapter 3, No. 29, Veal Sweetbread Patties). You can also serve this ragout on toast. No. 56— OYSTERS. Quantity for 6 Persons. 6 doz. oysters 1% lemon Preparation : The oysters are opened with an oyster knife and cleaned with a small knife, then placed neatly on a platter covered with a napkin, garnishing with slices of lemon. No. 57— OYSTER PATTIES. Quantity for 6 Persons. 2 % doz. oysters 1 tsp. of lemon juice 1 tbsp. of butter Salt, pepper 1 tbsp. of flour Pie crust 2 tbsps. of cream