2 cupf uls of boiled lobster meat.
1 cupful of milk or cream.
2 tablespoonfuls of butter.
1 tablespoonful of salt. 1 tablespoonful chopped parsley. ¼ nutmeg. Dash of cayenne pepper or of paprica.
Put into a saucepan one tablespoonful of butter; when it bubbles add one tablespoonful of flour; cook, but not brown; add one cupful of milk slowly, and stir until smooth; then remove it from the fire; add the salt, the pepper, the parsley, the yolks mashed fine, and lastly the lobster meat cut into pieces one half inch square. (Use a silver knife to cut lobster.) Be careful, in mixing, not to break the meat. Have the shell from which the meat was taken carefully washed and dried, leaving on the head; cut out neatly the inside shell of the tail-piece, and fit the two parts of the shell together. As the shell contracts in cooking, it is well to trim off a little from the sides of the body shell in order to leave an opening wide enough to admit a spoon in serving. Put the meat mixture into the shell. Cover the top with the bread crumbs, which have been moistened with one tablespoonful of butter. Place it in the oven for a few minutes to brown. If the meat of two lobsters is used, the shells of both may be used, or the two tail-shells may be fitted into one body shell, which will then hold all the meat.
The mixture for chops is prepared in the same manner as for farci, except that the meat is cut a little finer. After it is mixed with the white sauce, spread it on a platter to cool; when sufficiently cold, mold into the form of chops. Then dip in egg, roll in fresh bread crumbs (see croquettes, page 293), and immerse in hot fat until fried to an amber color. The chops will mold better if the mixture is left for some time to harden. The chops may also stand for some hours before being cooked. Tin forms are made for molding chops, but they are easily shaped without them if the mixture has stood long enough to stiffen. After they are fried, make a little opening in the pointed end, and insert a small claw.
LOBSTER CHOPS, SERVED STANDING.
Serve the chops on a napkin, and garnish with lemon and parsley.
One and a half cupfuls of boiled lobster meat cut into pieces one inch square.
1 tablespoonful of butter, ¾ cup of Madeira or sherry. 1 cupful of cream.
Yolk of two eggs. 1 truffle chopped. ¼ teaspoonful of salt.
Dash of cayenne or paprica.
Put the butter in a saucepan; when it has melted add the lobster meat, the chopped truffle, the salt, and the pepper; cover and let simmer for five minutes; then add the wine, and cook three minutes longer.
Have ready two yolks and one cupful of cream well beaten together; add this to the lobster, shake the saucepan until the mixture is thickened, and serve immediately. This dish will not keep without curdling, and should not be put together until just in time to serve. The lobster may be prepared and kept hot. The rest of the cooking, from the time the wine goes in, requires but five minutes, so the time can be easily calculated. If the mixture is stirred the meat will be broken; shaking the pan mixes it sufficiently. This is a very good dish, and easily prepared; but it will not be right unless served as soon as it is cooked. The quantity given is enough for six people. Crab meat may be used in the same way.