The Swedish, French, American cook book

Cook a small lobster in boiling water for eighteen to twenty minutes with little salt; leave in the juice until cold; then take out and remove the meat; cut meat in pieces as large as possible. In the meantime, cut some carrots, onions, turnips, in macedonian style; cook in some of the juice; take the juice that the vegetables are cooked in and some from the lobster (making it together two cups); put on stove to cook; thicken with a tablespoon flour dissolved in part of the juice; strain through a fine strainer to free it from lumps; add the vegetables to the sauce, coloring with some kitchen bouquet; flavor strongly with sherry; add the pieces of lobster, pepper and salt to taste; let it stew from ten to fifteen minutes. Skim during the time of the boiling. When ready, serve in a deep silver dish, or on a platter. [If a platter, garnish with the lobster claws all around.] Delicious entree for dinner or luncheon. Lobster ( Homard ) a la Hammond Boil or broil a 2-pound lobster; split in halves; remove meat from body as well as from claws and tail. Have ready the breast of a cooked chicken; cut both chicken and lobster in small pieces. Put on stove a pound of nice mushrooms in one cup water and half a cup sherry, pepper, and salt, and cook for fifteen minutes. When done, put a tablespoon of butter in saucepan, add the mushroom juice; stir until nice and smooth; add a wineglass of sherry (and a little chopped chives, if desired); add the lobster, chicken, and mushrooms to it and let cook for about fifteen minutes, slowly — skimming it now and then; color with kitchen bouquet. Stir two eggs with a cup of cream just before serving; add the eggs and cream, shaking the pan well until it gets hot, taking care not to let it cook. This can be filled in small ramequin cups, silver cups, or under glasses on top of round pieces of toast; sprinkle with grated cheese. [If on half shells, make the sauce a little heavier; sprinkle with grated cheese on the top and bake in the oven until golden brown.] Lobster ( Homard ) a la Henriette Boil two small lobsters for about twelve minutes with some salt; leave in the water until cold; then open; remove meat carefully; cut in large pieces. Make a very thick cream sauce from one spoon of butter, two tablespoons flour, and one and a half cups milk; add to this sauce chopped shallots, chopped chives, chervil, garlic, and two tablespoons chopped parsley. Butter a gratin dish well; put one layer of pieces of lobster, then the cream sauce and some pieces of lobster on top, in a ring style around the edge; sprinkle bread crumbs and grated cheese on top; put a form in centre of the dish so that when cooked it does not run to the centre; bake in oven until golden brown. When done and ready to serve remove the centre dish; put the gratin dish in a silver dish and garnish with the lobster claws sticking down in the dish and hanging over the edge. Serve with a rich newbourg or supreme sauce in the centre. A beautiful dish for luncheon, dinner, or supper. Lobster Bisk ( Bisque de Homard) a la Gimo