Homard Saute A La Hongroise - Lobster Sauted, Hungarian Fashion

Remove the meat from 3 or 4 cooked lobsters and cut it into 1/2-inch. thick slices.

Heat some butter in a sautoir; season the lobster with salt and plenty of paprika, and put it to fry in the sautoir. After a few minutes, moisten with a glass of white wine, allow to reduce to half, and then add 1 pint of veloute cream sauce and I gill of thick cream; reduce to good consistency over a brisk fire, season highly and finish with a small lump of butter and the juice of half a lemon.

Croquettes De Homard A L'tndienne - Lobster Croquettes, Indian Fashion

Have ready, cooked, with chicken broth, 2 quarts of rice, add 2 pounds of cooked lobster meat (cut in small squares) and I pint of cream sauce, season highly with salt, curry powder and chutney, and set in a tin pan to get cold; then shape into small croquettes (any desired shape). Dip them in beaten eggs and bread crumbs and fry in hot lard. Serve on a folded napkin, and give separate a sauceboatful of curry cream sauce.

Crabes Moux A La Marschall - Soft Shell Crabs, Marschall Style

Remove the shells and lungs of 6 soft-shell crabs; also cut the thin claws, leaving only the two principals.

Saute the crabs in butter, as indicated in a la Meuniere, with the addition of finely shredded green peppers thrown into the butter.

Note. - The green peppers for this purpose should be plunged in hot fat, so as to be able to remove the skin with a kitchen towel.

Chair de Crabes a la Maryland - Crab Meat, Maryland Style. Reduce to half I gill of sherry, add I pint of cream sauce and 2 gills of cream. Season with salt and red pepper, and incorporate 3 ounces of butter.

Add the crab meat, which should be nicely picked and in flakes; heat well without allowing to boil and serve immediately.

Chair De Crabes A La Creole - Crab Meat, Creole Style

Heat I pint of Creole sauce, add 2 gills of cream sauce; season to taste, and finish with 3 ounces of butter; add the crab meat, heat without boiling, and serve.

Chair De Crabes A La Victoria - Crab Meat, Victoria Style

Prepare as for Maryland Style. Finish the sauce with lobster butter and chopped eggs and sliced truffles.

Chair De Crabes Et Crabes D'huitres A La Maryland - Crab Meat And Oyster Crabs, Maryland Style

Prepare the crab meat as explained before, for Maryland Style. Have ready picked some oyster crabs, plunge them in boiling water for I minute, then drain and add to the crab meat.

Chair De Crabes A La Dewey - Crab Meat, Dewey Style

Prepare as explained for Maryland Style. Add some coarsely shredded green peppers and mushrooms sauted in butter.

Note. - The skin of the green peppers should be removed before being shredded.

Huitres A La Waldorf - Oysters, Waldorf Style

Heat 3 ounces of butter in a saucepan, add 3 dozen oysters, I gill of well-picked oyster crabs and I dozen fresh mushrooms cut in squares; cook for a while, then add I stalk of braised celery cut in squares; heat well, season to taste with salt and cayenne, and finish with 4 ounces of sweet butter. Serve in chafing dish.

(This receipt was kindly furnished to me by Mr. Rene Anjard, chef at the Waldorf-Astoria, New York.)