The table

half a pint of veloute (No. 152). Stew well together for five minutes, then serve. 361. Lobster en Brochette an Petit Sale.— Take one and a half pounds of fresh, shelled, boiled lobster, cut it into two-inch-square, even pieces, lay them in a bowl, then season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and a tablespoonful of Parisian sauce, and mix all well together. Have six silver skewers, arrange in the centre of one a piece of lobster, then a mushroom, another piece of lobster and another mushroom; continue the same for the other skewers, then place them on the broiler and broil for eight minutes, turning them over carefully once in a while. Remove them from the broiler, dress them on a hot dish, pour a gill of maitre d'hotel butter (No. 145) over, decorate with six slices of broiled bacon (No. 754), and serve very hot. 362. Lobster en Chevreuse. — To two finely chopped shallots in a stewpan add one glassful of Madeira wine, one ounce of butter, and a pound and a half of pieces of boiled lobster ; moisten with one pint of veloute (No. 152), and season with a pinch of salt, half a pinch of pepper, and a very little nutmeg. Let boil for ten minutes, and with this preparation fill six table-shells, or, better still, six small St. Jacques-shells ; on top of each lay three slices of truffle and one tablespoonful of good bechamel (No. 154). Put one drop of clarified butter over each, and place them in the oven for five minutes. Serve very hot on a folded napkin. 363. Broiled Lobster a la Ravigote.— Cut three small, raw lobsters into two equal parts, taking out the gravel from the head, season with one pinch of salt and half a pinch of pepper, and rub with a very little oil, then broil the pieces for ten minutes. Take them from the fire, and remove the meat from the head of the lobsters and put it in a salad-bowl with half a pint of ravigote butter (No. 147), and mix well together ; take the meat from the balance of the lobster, dip it in the sauce, and return it to its shell; warm again for two minutes in the oven, then serve on a folded napkin, garnishing the shells with parsley-greens, and serving the sauce in a sauce-bowl. 364. Broiled Lobster. — Select three medium-sized, good, live lobsters, split them in halves, and take out the stony pouch and intestines ; glaze them slightly with sweet oil, and season them with half a pinch of salt and half a pinch of pepper, and then broil them for seven minutes on each side. Place them on a dish, moisten with a gill of good maitre d'hotel (No. 145), then serve. 365. Lobster Croquettes. — Make some lobster forcemeat (No. 222); form it into the shape of six pears with the hand, roll them in breadcrumbs (No. 301), and fry in very hot fat for three minutes ; drain well, then serve on a folded napkin, garnishing with parsley-greens, and add any sauce required in a sauce-bowl. Salmon croquettes to be prepared the same way, substituting minced, boiled salmon for the lobster forcemeat. 366. Lobster Cutlets, Victoria.— The same as for the above, only giving them the shape of a chop, and when serving stick a lobster leg in the point of each one.