The Swedish, French, American cook book

For four to five persons select a lobster weighing from one and a half to two pounds. Put in hot water and cook for eighteen minutes with some salt; leave in the juice until cold. When cold, remove the meat carefully; cut the best part in small dices and chop the rest fine. Make a newbourg sauce from the best part of the meat; then make the omelet [see recipe: French Omelet]. When the omelet is ready to turn put in the centre the ground lobster mixed with a little of the newbourg sauce; double the omelet — carefully, so as not to let it break. Turn out on a hot platter and serve with the lobster newbourg sauce around. Garnish with the claws and parsley. Luncheon or supper dish. Shrimp Omelet a la Ericsson Hammond Omelette aux Crevettes, a la Ericsson Hammond For four to five persons take one pound of shrimps, three to four eggs, two tablespoons milk, and one tablespoon cream to each egg; mix the eggs well together, then add the cream and milk, cayenne pepper, and salt to taste. Put in the omelet pan with some butter and pull the omelet carefully from one side to the other to make it very light; then fill with the shrimps that have been cooked for ten minutes in water and salt — part of them taken out for the garnishing of the dish and half of them ground through the machine once. Heat one cup shrimps; add two tablespoons cream sauce, some sherry, pepper, and salt. Put the mixture of shrimps in centre of the omelet, double it, let stand for about two seconds to settle. Then turn out on a hot platter and garnish around with hot, unpeeled shrimps and parsley. Serve for lunch or supper. Omelet with Oyster Crab, a la Hammond Omelette aux Crabes d’Huitres, a la Hammond Half a pint of oyster crab will be sufficient for an omelet for three or four persons. Take three eggs; make an omelet [see re- cipe: French Omelet]. When it is ready to double, put about four tablespoons oyster crab in the centre, then double the omelet; let stand a second to settle. Turn out on a hot platter with the rest of the oyster crab served around. The oyster crab is washed and cleaned thoroughly, put in baskets, and dipped in boiling fat for about three seconds. Sprinkle with pepper and salt. Garnish with parsley. Serve for lunch or supper. Oyster Omelet ( Omelette aux Huitres ) a la Poulette To an oyster omelet take one quart of oysters; put them on the stove in their own broth with some pepper and salt and let come to a boil (take care not to boil the oysters or they will become too hard). Put a tablespoon butter in a pan; then add one heaping tablespoon flour, one cup of the oyster broth, juice of half a lemon (if not too large), cayenne pepper, and salt. Stir until it becomes creamy, then add the oysters, then yolks of two eggs mixed with four tablespoons cream; shake the pan until the sauce begins to get thick. Make the omelet from three eggs [see recipe: French Omelet]. When it gets ready to double put in the centre of the omelet about six to eight cooked oysters taken from the sauce; then double the omelet carefully and let stand a second to settle. Turn out carefully on a hot platter and serve with the oyster poulette sauce around. Garnish with parsley. Lunch or supper dish. Oyster Omelet ( Omelette aux Huitres) a la Surprise