Halibut Timbale

1 1/2 lbs. fresh halibut 1 teaspoonful salt A few grains red pepper I gill (1/2 cup) whipping cream.

5 egg whites.

1 tablespoonful chopped parsley-.

Put the fish through a meat-chopper, add to it the parsley, salt, red pepper, whipped cream, and the whites of eggs stiffly beaten.

Mix carefully and turn into a well-buttered earthenware mold, cover, and steam steadily for half an hour.

Serve with egg sauce.

Lobster Newburg

1 lobster.

1/2 pint (1 cup) cream.

3 egg yolks.

1 heaping tablespoonful (1 oz.) butter 1 wineglassful sherry wine Salt and red pepper to taste.

Take the meat from a boiled lobster and cut it into dice; saute it in the butter, then add the seasonings, sherry wine, and the yolks of eggs mixed with the cream.

Lobster Newburgh.

Stir until the mixture begins to thicken, then remove it from the fire and serve at once in hot ramequins.

Oyster Curry

1 quart oysters.

1/2 pint (1 cup) tomatoes.

3 tablespoonfuls curry powder 1/2 pint (1 cup) beef stock 1 apple.

2 tablespoonfuls flour 1 teaspoonful salt.

1 cupful plain boiled rice.

2 tablespoonfuls butter 1 Spanish onion.

Chop the onion and brown it in one tablespoonful of the butter in a casserole or earthenware dish, add the curry powder, the remaining tablespoonful of butter, the apple chopped, and the stock.

Simmer slowly for half an hour.

Put the oysters, their liquor, and the tomatoes into another pan over the fire. When the edges of the oysters begin to ruffle put the two mixtures together.

Add the salt, and thicken with the flour moistened with a little cold water. Boil for five minutes stirring constantly.

Serve with the hot plain boiled rice.

Scallops En Casserole

18 scallops.

1/2 pint (1 cup) white stock.

2 heaping tablespoonfuls (2 ozs.) butter 1/4 pint (1/2 cup) cream.

1 small onion.

2 shallots.

1 heaping tablespoonful (1 oz.) flour 3 egg yolks 3 chopped mushrooms Some small pieces puff pastry Salt, pepper, and red pepper to taste.

Put the scallops and mushrooms into a casserole with one tablespoonful of the butter, cover, and let cook for ten minutes.

Peel and chop finely the onion and shallots, blanch them in water, and drain.

Put them into an earthenware pan with the remainder of the butter and cook until a light brown color; stir in the flour, mix for a few minutes over the fire, add the stock and scallop liquor, simmer for fifteen minutes, stirring in the yolks of eggs one at a time, season with salt, pepper, and a dust of red pepper, put in the scallops and mushrooms, and heat but do not boil; mix in the cream just before serving. Garnish the top with the pieces of pastry.