Whiting Pollock Colin

en ragout is stewed with vegetables and herbs.

frit is cut in slices, fried, and served with oil and lemon.

Shell Fish And Fish Entrees - Crab - Crabe

à la Madras is curried, and served with rice and chutney. Coquille de crabe is scalloped crab, served in the shell. Mousse de crabe is a light frothy cream of crab, à la Diplomate steamed, and served with a red sauce of Bechamel sauce with lobster butter.

Mousse de erabe a is made of a puree of crab with la Moscovite Mayonnaise sauce, aspic and whipped cream, iced in a mould. Petites coquilles de are little shell moulds of crab forcecrabe en mayon- meat, served with salad and naise Mayonnaise sauce.

Suprbne de crabe is crab dressed with tomato sauce aux tomates and breadcrumbs, and served in the shell.

It may also be dressed in little fried cakes, as Crepi-nettes de crabe, in a souffie, and in many of the wfays suggested for lobster.

Crayfish Ecrevisses

à la Bordelaise are boiled in court-bouillon and served in Bordelaise sauce. Aspic d' ècrevisses is a mould of aspic with crayfish, and vegetables cut in shapes; served with Mayonnaise sauce. Petits pâtes aux are patties filled with a preparation

écrivisses of crayfish and fish quenelles.

Langouste

à la broche is sea crayfish roasted.

Lobster Homard

à la Bordelaise is cut up and served in Bordelaise sauce.

au court-bouillon is boiled in court-bouillon, and served with lobster sauce.

au kari is curried and served with rice, garnished with slices of hard-boiled eggs, and olives.

en aspic is cut in slices, coated with white sauce, and set in a mould of aspic.

Homard en del is a cream made of pounded lobster with clotted or whipped cream, served in little cases. Bouch'ees de are small patties, filled with chopped homard a la lobster in Bechamel sauce.

Bechamel Coqnille de homard is scalloped lobster, served in the shell. Côtelettes de homard are lobster cutlets. They may be served with Mayonnaise sauce. Crème de homard is a cream of lobster, steamed and served hot, or set in a mould and served cold with salad and aspic. Croquettes de are croquettes of lobster, breadhomard crumbed and fried.

Gateau, or Pain, is a mould of lobster forcemeat. de homard Timbale moulds of this forcemeat may be served cold with salad and

Mayonnaise sauce as Timbales de homard en Mayonnaise.

Mayonnaise de the lobster is cut up and served with homard, lettuces and Mayonnaise sauce, ornamented with anchovies, olives, and hard-boiled egg. Miroton de homard is composed of slices of lobster, half à la Cardinal of them coated with white sauce, and half with the same sauce coloured with lobster butter; dressed on a salad with Mayonnaise sauce. Petits pains de are little moulds or cakes of lobster, homard a la served with Hollandaise sauce.

Hollandaise Petits vol-au-vents, are little puff paste patties filled or petits pâtes de with the croquette preparation of homard lobster.

Quenelles de are quenelles of lobster served with homard a la horseradish sauce. Served with

Russe Hollandaise or Mayonnaise sauce, they are called en belle vue.

Rissoles de homard are rissoles of lobster folded in thin à la Financiere pieces of paste, breadcrumbed and fried, and served with Financiere sauce. Salade de homard the lobster is cut in slices and served à l' Indienne, on a salad with Mayonnaise sauce and Indian pickles; garnished with hard-boiled egg. Souffle glace de is an iced lobster souffle'. homard