The Swedish, French, American cook book

yolk of an egg; add the cream and yolk (shaking the pan and taking care not to let it curl), cayenne pepper and salt to taste. Arrange the slices of toast on a platter; put the lobster on top; garnish with lobster claws and parsley all around. A beautiful luncheon or supper dish. [This is also served as Lobster on Toast a la Virginia, by placing a thin slice of Virginia ham on each piece of toast under¬ neath the lobsters and mushrooms. Garnished in the same style.] Lobster ( Homard ) a la Sauterne Remove the meat from a cooked lobster, cut in pieces and put in one and a half cups milk on stove to boil; put one tablespoon butter in a pan; add tablespoon flour, when dissolved add the milk from the lobster, squeeze of onion, three tablespoons sauterne, pepper, salt, one tablespoon chopped parsley, yolks of two eggs that have been mixed with some cream; shake the pan on the stove until egg is thickened in sauce. Serve on a platter. Garnish with half moons of pastry and the lobster claws all around. Baskets with Lobster a la Fanchonette Corheilles de Homard a la Fanchonette Make little baskets from puff paste; fill with creamed lobster. Filling. Cook lobster for eighteen minutes; leave in the water until cold; then take it up, break the shell, and cut the meat in small pieces; then make a nice rich cream sauce — to two cups of the cream sauce, yolks of three eggs, half a cup cream, two spoons sherry, pepper and salt. Put the lobster in the cream sauce; add egg and cream mixture; shake the pan until thickened. Then fill the fanchonette baskets. Tie little white rosettes of ribbon on the handles and then stick into the basket. Serve on a platter, forming a ring, with fried oyster crab in the centre. Garnish with lobster claws and parsley all around. Creamed Lobster with Pastry a l’Americaine Homard a la Creme, Patisserie a V Americaine Cook lobster for eighteen minutes; leave in the water until cold; then take out; remove the meat from the shell and cut in small pieces. Put two cups of lobster with two cups milk in a pan on the stove to simmer for about ten minutes. Put in a saucepan one table¬ spoon butter, two tablespoons flour; add the milk from the lobster; flavor with sherry, pepper, salt; add the lobster. Last add some cream; put on a platter with the claws all around and between each put a half moon of pastry and some parsley. Terrapin of Lobster, a la Ericsson Hammond Homard au Terrapin , a la Ericsson Hammond Cook a two and a half pound lobster in water and salt for eighteen minutes; leave in the broth until cold; break open; remove the meat; save the head, tail, and small claws for decoration. Cut lobster in pieces and put on stove with one and a half cups milk. In the mean¬ time, hard boil three eggs; work the yolks very fine in a pan, free from lumps; add yolks of three raw eggs, half a cup cream, pepper, salt, three spoons sherry. Put one tablespoon butter in a pan; add one tablespoon flour, then the milk; beat until smooth, add the lobster, the egg mixture, including sherry, pepper, salt. Shake the pan on the stove until the egg is cooked; be care¬ ful not to let it curl. [If desired a little more sherry and butter can be added, according to taste.] Put on a warm platter — the head in the centre.