Lobster Sauce. (No. 1.)

One-half pint of butter sauce; three tablespoonfuls of boiled lobster-meat, minced fine; one tablespoonful of lobster-coral rubbed to a paste with as much butter; one teaspoonful of lemon-juice; salt to taste ; pinch of cayenne.

Have the butter-sauce boiling hot, and stir into it the coral paste until it is smoothly blended with the sauce. Add the lobster-meat, the salt and pepper, and, last, the lemon-juice.

LOBSTER SAUCE. (No. 2.) One tablespoonful each of flour and butter made into a roux ; one-half pint of milk ; one gill of fish-stock; one-half cupful of minced lobster-meat; salt, red pepper, and a teaspoonful of lemon-juice.

Add the lobster-meat and seasoning to the sauce made from the roux, milk, and fish-stock.

Lobster Sauce. (No. 3.)

To half a pint of Hollandaise sauce add half a cupful of boiled lobster, chopped fine, and a tablespoonful of the coral rubbed to a paste with a tablespoonful of butter. Season with a little cayenne.