Chicken Broth (578)

Souffle of Lobster

Noisette of Lamb, Sauce Bearnaise

Tomatoes en Ragout

Cream Fritters, Strawberry Sauce

879. Souffle Of Lobster

Heat one tablespoon butter in a small saucepan, add two tablespoons flour, briskly stir with a wooden spoon while cooking for one minute, add two gills milk and a gill cream; thoroughly mix and let boil for five minutes, then remove the pan to the table.

Split in two and crack the claws of two live lobsters of one pound each. Pick out all meat from the shells and body, place it in a mortar and pound to a puree, then add three egg yolks to the sauce; briskly whisk it, then gradually add the same to the lobster in the mortar, mixing unceasingly while adding it. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon of grated nutmeg; lightly mix. Press the puree through a sieve into a large bowl. Beat up the white of the three eggs to a stiff froth and gently mix it with the preparation. Place the puree into a lightly buttered souffle dish, and set in a moderate oven for twenty-five minutes. Remove and serve.

880. Noisette Of Lamb, Sauce Bearnaise

Procure six small, round pieces of three ounces each, cut from a tender leg of lamb, neatly flatten and trim all around. Season with a teaspoon salt and half teaspoon white pepper. Place half ounce butter in a black frying pan, and when it obtains a nice light brown add the. noisettes, one beside another, and cook for four minutes on each side. Remove, arrange a hot Bearnaise sauce, prepared as per No. 34, on a not dish; dress the noisettes over crown-like and serve.

881. Tomatoes En Ragout

Plunge four good-sized, red, sound tomatoes in the boiling water for one minute, lift them up, skin, cut them into quarters; place in a small saucepan, with half an ounce butter, three saltspoons salt, two saltspoons white pepper, three saltspoons sugar, half teaspoon freshly chopped parsley and half a bean of finely chopped garlic; lightly mix, place on the fire, cover the pan and let cook for ten minutes. Remove, pour into a deep dish and serve.

882. Cream Fritters, Strawberry Sauce

Have one and a half pints cold milk in a saucepan with four ounces sugar and a teaspoon vanilla essence; place the pan on the fire and boil for five minutes. Dilute one and a half ounces of corn starch in one gill cream and add to the milk, then briskly stir with the wooden spoon while boiling for three minutes; add two egg yolks, mix while cooking for two minutes more. Remove from the fire, pour the preparation into a lightly buttered tin and let cool off. Turn the preparation upon a lightly buttered part of the table, then cut into twelve even lozenge pieces. Dip each piece in beaten egg, then lightly roll in fresh bread crumbs; place in a frying basket and fry in boiling fat for ten minutes. Remove, drain on a towel, dredge two tablespoons powdered sugar over them. Dress on a hot dish. Pour a strawberry sauce around the fritters and serve.

883. Strawberry Sauce

Press one gill preserved strawberries through a sieve into a saucepan, adding one ounce sugar and half a gill water; boil for five minutes and serve.