With a saucepan over the sea

Chapter Two — Fish and Sauces SHRIMP CUTLETS. (Vaucluse.) Chop and mince i^ pounds of freshly boiled shrimps. Melt 2 ounces of butter and add 2 ounces of flour, then i cup of boiling cream, also the minced fish. Stir and boil and take off the fire, add the yolks of 3 eggs and a pinch of nutmeg, salt, pepper, and some chopped parsley. Pour into a buttered pan j4 inch deep ; when cold, cut into shape, dip in egg and crumbs, and fry in boiling lard. Stick a small piece of macaroni, to imitate a bone, at the end of each cutlet and serve with a good sauce, Tartare or Bechamel. SHRIMPS, ST. JACQUES. (Trouville.) Shell I quart of boiled shrimps, chop them, and fry in i ounce of butter with an onion. Add i cup of milk, salt, pepper, parsley, and the yolk of I egg. Stir, but do not let it boil. Pour into buttered dishes or clam shells, cover with breadcrumbs and bake till brown. Serve with sliced lemon. SHRIMPS, BORDELAISE. Cut into dice j4 can or i cup of shrimps, add i tablespoonful of chopped ham, i ounce flour, 3 33 With a Saucepan over the Sea and I ounce of butter, mixed, i cup of stock or consomme, i tablespoonful of tomato sauce or mushroom ketchup, i slice of chopped onion, a bayleaf, and i tablespoonful of chopped parsley. Cook carefully until the sauce is smooth and thick, adding salt and pepper. INDIAN PUFFS. (England.) Pick and chop finely i pint of freshly boiled shrimps, add a tablespoonful of butter and a teaspoonful of curry powder, and as much cream or white stock as will make it a smooth paste. Roll sufficient pie-crust very thin, cut into 4-inch squares, fill with this, fold in triangles, and fry them in boiling fat Serve on a napkin garnished with parsley. CRABS (as cooked in Marseilles). Boil, pick, and chop into dice 6 large crabs, fry in 2 ounces of butter with i tablespoonful of minced onion, i ounce flour, i green pepper, free from seed, and 4 pods of ochra, all cut into dice, add some parsley, i cup of white stock, and 2 tablespoonfuls of white wine. Cook 20 minutes, season to taste, and serve with a border of boiled rice. SOUFFLE OF LOBSTER. (Nice.) Blend i ounce of butter with 2 ounces of flour ; add I gill of milk, salt, pepper, and nutmeg, and With a Saucepan over the Sea y^ pound of cooked and chopped lobster, then the yolks of 3 eggs, 6 oysters, chopped fine, a gill of cream, whipped stiff, and the beaten whites of 3 eggs. Pour into a buttered mould, steam like a custard for ^ an hour, turn out carefully and cover with a white sauce, containing mushrooms. LOBSTER, EN CASSEROLE. (Southern France.) Boil, pick, and cut up a fine large lobster ; fry it in olive oil, adding onions and carrots, 2 of each, a bayleaf, some thyme, parsley, and half a glass of sherry or white wine. Be sure to rub the casserole or earthen saucepan with a bit of garlic before putting in the ingredients. Cook for 20 minutes, stirring it, then take out the lobster, add yi cup of stewed tomatoes to the sauce and as much consomme. Cook for 10 minutes longer, put in the lobster, and serve in the casserole with slices of toast and seasoning to taste. LOBSTER OMELETTE. (Paris.) Chop finely the meat of a lobster, 2 pounds, add I pint of white broth, thyme, bayleaf, and parsley, the juice of a lemon, and 2 tablespoonfuls of cream. Cook for 10 minutes, season it, and press through a fine sieve. Have ready a light omelette, and pour this across it before folding it and around it, when folded, on the dish. With a Saucepan over the Sea LOBSTER, ST. STEPHAN. Cook and cut up a large lobster, saute it in olive oil, add parsley, salt, pepper, and a tablespoonful of chopped onion. Add cup of white stock and 1 tablespoonful of Chablis, cook lo minutes, and serve hot. LOBSTER AND OYSTER PLANT MOUSSE. (Paris.)