The Swedish, French, American cook book

Secure nice young lobsters; wash and boil with water, salt, and little bay leaves for eighteen minutes; when done, leave in the water until cold; take up; split lobster and crack the claws; put some butter on the lobster; leave in a covered pan in oven until hot through; then place on a platter; serve with lobster sauce. Lobster Croquettes ( Croquettes de Homard) a la Supreme Make the same mixture as for the cutlets, put tablespoonfuls individually on a platter; let stand until cold; then form in shape of a croquette — thick in centre and pointed at each end; roll in egg then in fresh bread crumbs, and fry in very hot fat. Leave in oven for two or three minutes after they are fried before serving, otherwise they may not be hot through. Serve on a paper napkin. Garnish with parsley and lobster claws all around with supreme sauce in a sauceboat at the side. Lobster Kromeskys ( Kromeskys de Homard ) a la Hammond Make the same preparation as for the croquettes; leave in the pan until cold; then roll pastry very thin and put filling length¬ wise on it; double pastry over; cut out with cutter in half moons; roll in egg, then in bread crumbs, and fry in very hot fat. Arrange on a paper doily; garnish with claws and parsley. Serve with a lobster newbourg or supreme sauce — or a white rich cream sauce — flavored with sherry. Lobster entree for dinner or lunch¬ eon. Lobster Rissoles ( Rissoles de Homard) a la Mathilda Take very light puff paste; roll out very thin; put a piece of stale bread on the pastry, double it over, cutting it in half moon style — leaving about one inch all around from the bread on a circle; put it on a buttered baking pan and bake in oven until golden brown; then take out, brush over with some egg, and put into oven an¬ other second longer. When ready, remove the bread; fill with lobster filling; turn out on a paper doily; decorate with the head shell in the centre and the lobster claws and parsley around. [Serve with a supreme sauce.] Filling. One cup lobster meat, three tablespoons cream sauce, two tablespoons sherry, pepper and salt. Grind lobster through machine once; make a sauce and add it to the lobster, and have it very hot when putting the filling into the pastry with the pastry bag. Lobster ( Homard ) a la Francaise Take three to four pounds of lobsters; cook, and leave in the juice until cold; then remove meat from the shells, saving claws for decoration. In the meantime, scrape some carrots and peel some small onions; cut carrots in long narrow strips and onions in thin slices; put on stove with some pepper, salt, two cups water, half cup sherry, a pinch of thyme, and a few bay leaves; let it cook until well done. Then take the lobster in pieces, as large as can be got from the shells; if a large lobster, cut tail in six pieces; add lobster to the onions and carrots; remove bay leaves and let simmer for about ten minutes; put in a saucepan a tablespoon of butter and a small tablespoon flour; add the juice from the carrots (which will amount to about one cup) to the butter and flour; then add two cups cream (beat well), and one tablespoon of finely chopped parsley. Put lobster in centre of the dish with the onions and carrots all around; pour the sauce over; garnish with the claws around and some parsley.