Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Boil a medium-sized lobster, remove the meat, and cut it in small pieces. Make a sauce as follows: Three ounces of batter, one tablespoonful of browned flour mixed together over the fire, and two small onions cut in very thin slices. Let this cook a minute or two, then stir in one pint of stock, a little salt, the juice of one lemon, and one tablespoonful of curry dissolved in a little cold water. Boil ali together until the mixture thickens, then add the lobster. Have it thoroughly heated, and serve at once with boiled rice in a separate dish. liObster Cutlets Pass the meat from a large lobster through a mincing machine. Place it in a stewpan and moisten generously with curry sauce. Let it simmer, stirring frequently, for one-half hour. The sauce should be absorbed. Remove from the fire, stir in two eggs, and pour on a fiat dish, as deep as you wish your cutlets thick. When cold, form into cutlets with a medium-sized cutter, flour them lightly, dip them in beaten egg, and cover them thickly with fine sifted bread crumbs. Set the cutlets in a cool place for half an hour and then fry in deep boiling fat. Drain on paper. Garnish each one with a small claw and serve. DeyiUed Lobster with Sauce Boil two medium-sized lobsters in salted water, to which has been added a little vinegar. When cool, slit them and remove the stony pouch and intestine. Pick ali the meat, creamy substance, and coral from the body, tail, and claws, chop very fine. Save the large shells, trim them, and arrange in a pan. In a saucepan put two tablespoons of chopped shallots with two ounces of butter, and fry until they are dry but not brown. Sprinkle one ounce of flour over them, fry a little longer, then stir in pint of broth. Add the lobster, salt, white pepper, a [illustration: LOBSTER CUTLETS.] % facing pagt IW. [illustration: MOULDS FOR LOBSTER CUTLETS.] FI8H^ 0T8TEB8, LOBSTERS, TEBRAPIN 141 pinch of cayenne, a little Worcestershire sauce, and two bandfuls of moìstened and pressed bread crumbs. Stir steadìly while all boils five minutes, and add tbe yolks of four eggs, some cbopped parslej, and lemon juice. Mix well, fili the eight prepared shells, sprinkle with bread crumbs, put small bits of butter on top, and bake until slightly brown in a hot OTen for eight or ten minutes. Arrange on a folded napkin, gamish with quartered lemons and serve with the following sauce in a bowl: — Sauoe for Devilled Lobster Fry one tablespoon of chopped shallots in one ounce of melted butter until they are slightly brown, add two ladlefulsof Espagnole sauce, one ladlef ul broth, two tablespoonfuls of mixed mustard, a dash of red pepper, and a little Worcestershire sauce. Stir and boil for five minutes. Press through a napkin and stir in some chopped parsley. Serve hot. Stewed Terrapin