Lobster Cream I

2 lb. lobster

1/2 cup soft stale bread crumb

1/2 cup milk

1/4 cup cream

2 teaspoons anchovy sauce 1/2 teaspoon salt Few grains cayenne Whites 3 eggs

Remove lobster meat from shell and chop finely. Cook bread and milk ten minutes. Add cream, seasonings, and whites of eggs beaten until stiff. Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds. Bake as Lobster Timbales. Remove to serving dish, having larger mould in centre, smaller moulds one at either end. Pour around Lobster Sauce I, sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley.

Lobster Cream II

1 cup chopped lobster meat 1 tablespoon butter 1 tablespoon flour 1 teaspoon salt 1/8 teaspoon paprika

Few drops onion juice

2 egg yolks

1/3 cup milk

1/3 cup heavy cream

White one egg, beaten stiff

Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream beaten until stiff, and white of egg. Fill buttered timbale moulds three-fourths full, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce.