The thorough good cook

Break the shells and carefully take out the meat ; cut it, and the red part, or coral, into pieces, adding the spawn; thicken with flour and butter some "white stock, with which the shells have been boiled ; season it with white pepper, mace, and salt ; put in the lobster and heat up. Just before serving, add a little lemon-juice, or lemon pickle. The stock may be made with the shells only, boiled in a pint of water, 'with some white pepper, salt, and a little mace, thickened with cream, flour, and butter. 123. Lobster Balls. A choice "Greenwich" dish. Chop up fine the meat of a lobster, to which add the coral. " Red as a rose " should be the amalgamated mince. Add, in the proportion of onefourth, bread crumbled very fine, with a tablespoonful of cream, and season with a little anchovy sauce, pepper, a "point" of nutmeg, and the juice of half a lemon. Heat the whole in a stew-pan. Remove it from the fire ; stir in the yolk of an egg ; lay it out on a plate to cool, roll it into balls, brush it over with egg, dip in bread-crumbs, fry in hot fat, and garnish with parsley fried very crisp. No sauce. 124. Lobster a la Soulevard. Line small walnut moulds with aspic jelly and cover over with a little brown chaudfroid sauce (for which I have given a recipe on p. 329) ; let them set ; then fill them with a puree of lobster, and have ready a little salad garnish. 125. Lobster Mayonnaise with Aspic Jelly. Remove the meat from a fresh lobster ; cut the back mto neat pieces — the claws may be left whole or cut up as preferred; place the pieces on a dish or tin, and sprinkle half of them with chopped parsley or tarragon and chervil, and the other half with the lobster coral ; lightly cover the pieces with liquid aspic jelly, and when it is set, dish up the pieces, with the coral and parsley alternating, on a border of aspic jelly ; tastefully arrange on the dish some fresh crisp lettuce, a little tarragon and chervil, French capers, turned olives, filleted anchovies, quarters of hard-boiled eggs, and garnish the whole with thick, smooth mayonnaise sauce (see p. 338). 126. Crayfish Pudding. Take half a hundred crayfish and boil them in broth ; remove the shell from the claws and tail, and suppress that of the bodies : dry the former, pound and make a butter of it. Cut the tails into dice, put them into a stew-pan with the spawn ; take the white of a fowl minced fine, panada of cream very dr}-, some roasted onions, some fat livers cut in slices and also into dice; mingle with the butter some spoonfuls of rich gravy, fine spices, and salt; mix all well together; tie up, and cook as white puddings (p. 238). 127. Broiled Carp with Caper Sauce. You must never use fresh-water fish unless it is alive, and you kill it yourself. When you have given a few strokes on the carp's head with a large knife, thrust your knife under the scales, beginning at the tail, and proceed to cut right and left. All the scales on one side must come off at once, in FISIL 193