Lobster à La Delmonico

2 lb. lobster 1/4 cup butter 3/4 tablespoons flour 1/2 teaspoon salt

Few grains cayenne Slight grating nutmeg 1 cup thin cream Yolks 2 eggs

2 tablespoons Sherry wine

Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and wine.

Lobster à La Newburg

2 lb. lobster 1/4 cup butter 1/2 teaspoon salt Few grains cayenne

Slight grating nutmeg 1 tablespoon Sherry 1 tablespoon brandy 1/3 cup thin cream

Yolks 2 eggs

Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff Paste Points.

Clams à La Newburg

1 pint clams 3 tablespoons butter 1/2 teaspoon salt Few grains cayenne

3 tablespoons Sherry or

Madeira wine 1/2 cup thin cream Yolks 3 eggs

Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams, seasonings, and wine. Cook eight minutes, add soft part of clams, and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce.

Shrimps à La Newburg

1 pint shrimps 3 tablespoons butter 1/2 teaspoon salt Few grains cayenne

1 teaspoon lemon juice 1 teaspoon flour 1/2 cup cream Yolks 2 eggs

2 tablespoons Sherry wine

Clean shrimps and cook three minutes in two tablespoons batter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream: when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.

Fish A La ProvençAle

1/4 cup butter

2 1/2 tablespoons flour

2 cups milk

Yolks 4 "hard-boiled" eggs

1 teaspoon Anchovy sauce

2 cups cold boiled flaked fish

Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.

Grilled Sardines

Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Place on small oblong pieces of dry toast, and serve with Maître d'Hôtel or Lemon Butter.

Sardines With Anchovy Sauce

Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Remove from chafing-dish. Make one cup Brown Sauce with one and one-half tablespoons sardine oil, two tablespoons flour, and one cup Brown Stock. Season with anchovy sauce. Reheat sardines in sauce. Serve with Brown Bread Sandwiches, having a slice of cucumber marinated with French Dressing between slices of bread.

Creamed Sardines

Drain from oil one small box sardines, remove backbones from fish, then mash. Melt one-fourth cup butter, add one-fourth cup soft stale bread crumbs, and one cup cream. When thoroughly heated add two "hard-boiled" eggs finely chopped, the sardines, salt, pepper, and paprika to taste. Serve on pieces of toasted bread.