The Swedish, French, American cook book

Newbourg de Homard aux Champignons, a la Parisienne Put the lobster in boiling water; boil eighteen to twenty minutes; leave in the hot water until cold; then remove the shell; cut the meat in large pieces; put them on the stove with a cup of milk to simmer. In the meantime, peel some mushrooms and cut in pieces about the same size; cook for fifteen minutes in a cup of water and half a cup sherry, pepper and salt; then put a tablespoon butter In a saucepan; add one tablespoon flour; stir until well dissolved; add one cup of the mushroom juice and the milk from the lobster; stir until nice and smooth; add yolks of four eggs that have been mixed in three spoons cream, three spoons sherry, pepper and salt, shaking the pan until it begins to thicken. More butter can be added during the shaking of the newbourg and also more sherry if desired. Take care not to let it curl. Dish up on a platter; garnish with the claws and some glazed mushrooms all around and parsley. Entree for dinner or luncheon. Lobster Pie with Mushrooms a la Parisienne Pate de Homard aux Champignons, a la Parisienne Line a pie plate with puff paste, fill with beans, put another cover on top, decorate with some twisted strips of puff paste and a rosette in the centre from the pastry; bake in a moderate oven until well done and golden brown. When done, take off the cover, and remove the beans. Put the hot crust on a warm platter and fill; put the cover on; garnish with lobster claws all around and pars¬ ley. Serve as an entree for luncheon, dinner, or supper. Filling. Two pound lobster, cooked and left in the juice until cold, removed from the shell and cut in large pieces; one tablespoon butter, half a cup milk, one large tablespoon flour, yolks of three eggs, half a cup cream, cayenne pepper, salt, three tablespoons sherry, one pound mushrooms. Peel the mushrooms (if large, cut in pieces; if small, leave whole). Put on stove in one cup water, four tablespoons sherry, pepper and salt; cook for fifteen minutes; add the milk and the pieces of lobster; stew ten minutes. Put the butter in another saucepan; add flour and juice from the lobster and mushrooms. Beat well and make a nice smooth sauce. Add the lobster and mushrooms then the mixed yolks of eggs and cream. Shake the pan until thickened; add the sherry, pepper, and salt. Lobster on Toast with Mushrooms Homard sur Roties, aux Champignons Make nice round pieces of toast; cut in small pieces the meat from a 2-pound lobster that has been boiled, also a pound of mush¬ rooms that have been cooked. [See recipe: How to Cook Mush¬ rooms]; put in a frying pan with a tablespoon good butter, a table¬ spoon flour; first mix flour and butter together; add to that four tablespoons of mushroom juice; then put the lobsters and the mushrooms in the frying pan (keep shaking the pan all the time); add three tablespoons sherry; mix two tablespoons cream with