The Swedish, French, American cook book

Garnish with the shredded whites of eggs and the claws alternately, and some parsley at the side of the platter. Patties with Lobster ( Petits Pates de Homard) a la Supreme Make the patties from puff paste; fill with the lobster filling and arrange on a paper napkin or doily with the body shell in the centre; garnish with the lobster claws and parsley. Lobster entree for dinner, luncheon, or supper. Filling. One tablespoon butter, two tablespoons flour, cup and a half milk, three spoons sherry, yolk of one egg, cayenne pep¬ per and salt to taste. Stir butter and flour together; add the milk, sherry, pepper, and salt; then add the yolk of egg (stir very fast so as not to let it curl); add to this two cups lobster cut up in small dices — and three spoons cream, just before serving. Vol-au-vent with Lobster a la Supreme Vol-au-vent au Homard a la Supreme * Make a vol-au-vent or pastry case; when baked and ready to serve, have it very hot and fill it with the same filling as for petits. [See recipe: Petits d’Homard a la Supreme]. Garnish with lobster claws and parsley all around. Serve as an entree for lunch, dinner, or supper. Lobster ( Homard ) h. la Bordelaise is cooked in the same way as the foregoing but is served with bordelaise sauce. Lobster with Rice a la Hammond Homard au Riz, a la Hammond Boil lobster [see recipe: Boiled Lobster]; take out of the water and remove meat; put on a broiler and glaze with cream sauce flavored with sherry; color with red and orange coloring the shade of the lobster; make a rice foundation and put lobster on top of this, decorate with white cream sauce and truffles; in the centre pour curried sauce; garnish all around with the claws and parsley. Coquille of Lobster ( Homard en Coquille) a la Mabel Quist Cook the lobsters [see recipe: Boiled Lobster]; break off the tail ✓ and remove the inside of the head shell; clip the head shell in halves and trim all around so that it looks neat. [The lobsters for this dish should be all of the same size; otherwise one shell would be larger than another.] Remove all meat from head part, from claws, and from tail; cut in very tiny pieces; make a rich cream sauce, and mix it and the lobster together. To one cup lobster take two tablespoons cream sauce that has been seasoned with salt, pepper, and sherry; put in the shell; put some bread crumbs on top; bake in oven until golden brown. Serve on a paper doily. Garnish in the centre with parsley and the claws all around. Fried Lobster Cutlets a la Meuniere Cotelettes de Homard, Frites a la Meuniere To one cup of the lobster, that has been well shredded, add three tablespoons very heavy (hot) cream sauce, one teaspoon onion juice, a few drops of Worcestershire sauce, pepper and salt. Put on a platter; form in shape of a cutlet; let stand until cold; then dip in egg and bread crumbs and fry in very hot fat. Arrange on a paper doily or napkin. Put a paper frill in each; gar¬ nish with parsley and claws all around. Serve with a meuniere sauce, in a sauceboat. Lobster ( Homard ) a la Octavious