Harper's cook book encyclopædia

Lobster, Coquilles of. — Cut the meat of a 3-lb. lobster into neat pieces, mixing with it the coral and green fat. Cook together in a saucepan a tablespoonful of flour and two table-spoonfuls of butter until they bubble, and pour upon them a half-pint of single cream. Stir until you have a thick, smooth sauce, and then add the lobster. Season with a scant teaspoonful of salt, a salt-spoonful of cayenne pepper, and the juice of a lemon. When the lobster is smoking hot, put in three table-spoonfuls of thick, double cream ; take from the fire and fill scallop - shells or nappies with the mixture. Over the top strew fine breadcrumbs, cut two table-spoonfuls of butter into bits and distribute these over the crumbs. Place in the oven, brown lightly, and serve. Lay a quar- J35 Lobster-coral Sauce Lobsters, Jellied ter -lemon on each plate holding a nappy. Lobster-coral Sauce. — Thicken a half-pint of strong white stock with I oz. of flour rubbed with I oz. of butter, and add a gill of thick cream and the coral of the lobster pounded with I oz. of butter. Simmer the sauce, add a table-spoonful of sherry and a squeeze of lemon- juice, and strain through a tiny sieve. Lobster, Creamed. — Cut all the meat of a 3-lb. boiled lobster into dice. Put I oz. of butter in a frying-pan, let melt, and add a table-spoonful of sifted flour. Mfx smooth ; pour in a teacupful of milk; stir until boiling. Add two table-spoonfuls of chopped mushrooms with the lobster ; salt and pepper to season. Stir until well heated, and serve in paper cases. Lobster, Curried. — Take the meat from two medium-sized boiled lobsters, break it into fair-sized pieces and put to one side. Put into a saucepan two table-spoonfuls of butter, one chopped onion, and some sprigs of parsley ; add a very little white stock, cover the pan, and cook five minutes. Then stir in one table-spoonful each of corn -starch and curry powder. When they are blended with the other ingredients, add a generous half-pint of white stock and let the mixture cook five minutes. Put the lobster into another saucepan and strain the sauce over it. Add a table-spoonful of wine, or, if wine is not desired, substitute lemon -juice. With a silver fork carefully toss the lobster and sauce together, and when the mixture is heated turn it into the centre of a hot platter and place around the lobster boiled rice or pieces of crisp buttered toast. Lobster Farci. — Boil the lobsters and pick out the meat, and in the proportion of two cupfuls of the meat use one cupful of cream or milk, two table - spoonfuls of butter, one tablespoonful of flour, yolks of two hard- boiled eggs, salt and pepper. Put into a saucepan one table-spoonful of butter ; when it bubbles, but not browns, add the flour, then the milk, and stir until thick and smooth ; remove from the fire ; add the salt and pepper, the yolks mashed fine, and the lobster meat; put the mixture in a bakingiish, and cover the top with breadcrumbs which have been moistened with the remaining butter ; put in an oven to brown.