Scientific cooking with scientific methods

Two cups lobster meat cut fine, one cup thick white sauce, one-fourth teaspoon mustard, one teaspoon lemon juice, dash of cayenne, salt, and a little white pepper. Add seasonings to lobster, then add the white sauce. Cool, shape, crumb, egg, and crumb again. The above mixture can be formed into cutlets, crumbed, egged and fried. Insert a tip from the end of the small claw into each cutlet, stack round a mound of parsley or cress, and serve with Tartare sauce. Oyster Croquettes. Clean and scald one pint of oysters in their own liquor, drain thoroughly, remove the tough part, and cut soft part into pieces. Make a thick sauce, using one-half cup of the oyster liquor instead of milk, and one-half cup thick cream, yolk of one egg, and season with lemon juice, salt, pepper and paprika. A half cup of boiled macaroni or half cup of small mushrooms cut fine can be added to the oyster meat before adding the sauce. Cool, shape, crumb, egg, and crumb again. Fry in deep fat, and drain. Swedish Timbale Batter. •14 cup flour. 1/^ cup milk. 1 teaspoon sugar. 1 egg. 1 tablespoon salad oil. % teaspoon salt. Mix dry ingredients, add milk slowly and beaten egg, then the olive oil. Use care that there are no lumps, and strain if there are lumps. Let it stand for a short time, and shape with timbale iron. Heat fat until hot enough to fry uncooked food. Put iron into hot fat, deep enough to more than cover it, and let it remain until iron is hot. Lift it from the hot fat and allow it to drip an instant, then lower it into batter three-fourths its depth. The batter will adhere to the hot iron. Immerse in the hot fat and fry to a golden brown, then drain on paper. The timbale cup will drop easily from the iron as soon as cooked. As soon as you find it leaving the iron, turn the iron on the side to keep it from falling off. These little cups are nice for creamed chicken, oyster, fish, meats, or for a fruit course at the beginning of the meal. The Fontage and Eosetta irons are used in the same way. They answer the same purpose as the patty shell, and are much less trouble to get ready if time is short in which we have to make ready. Lobster Timbale. Sprinkle battered small individual timbale moulds with lobster coral rubbed through a strainer. Line the mould with fish force-meat. Fill center with creamed lobster and cover with force-meat. Place in pan on folded paper. Half surround with hot water, cover with buttered paper, and cook for twenty-five minutes in a moderate oven. Unmould and serve with Bechamel sauce. Chicken Timbale. Use breast and second joints of large chicken that will weigh three and one-half or four pounds, four eggs, and one and one-half cups thick cream. Grind chicken in meat-grinder, beat the eggs, and add one at a time, stirring imtil the mixture is thoroughly smooth. Add the cream, which must be very thick. Season with salt, pepper and paprika. Turn into buttered timbale mould, and bake same as lobster timbale. Serve Avith Alamanda,