Comprising Ponding of Lobster, d la Cardinal. Quenelles a' la Vertpre.

Boudins of Whitings, d la Supreme. Quenel/es d la Princesse.

Boudins of Salmon, d I 'ltalienne. Quenelle* a' la Ravigotte.

Blanquette of Sturgeon. Scollops of Sturgeon, with Fine-herbs. Cutlets d la Bourguignotte.

Fillets of Salmon, d I' Aurore.

a' la Parisienne.

d la Maintenon.

Fillets of Turbot. Fillets of Gurnet, with Caper Sauce.

Fillets of Soles, d la Dieppoise.

d la Maitre d' Hotel.

d la Venitienne.

d Ia Provencale.

d l' Horlg.

d la Royale.

Paupiettes of Soles, d la Cardinal. Dolphins of Whitings, d la Parisienne. Fillets of Whiting, Ac. Fillets of Trout, a Ia Chevaliere.

d la Regence.

Epigramme of Fillets of Trout. Fillets of Perch, Ac. of Mackerel.

1112. Boudins Of Lobster, A La Cardinal

Chop the meat of two good-sized lobsters very fine, put this into a mortar with the pith, and part of the coral, reserving the remainder for the sauce; add two-thirds of its proportion of butter, pound the whole thoroughly, and rub the produce through a fine wire sieve upon a plate; put the lobster back in the mortar with half its quantity of Panada (No. 239), and pound these until well mixed; add three yolks of eggs, with pepper, salt, and nutmeg, mix thoroughly by pounding, add one whole egg, and then try the force-meat, by poaching a small portion of it in boiling water; when done, cut it through the middle, and if the inside presents a smooth compact surface, take the force-meat up into a basin, but if it appears soft and rough, add a little more Panada, and another egg; divide the force-meat into three parts, roll these upon a slab with a little flour into oblong boudins, about six inches in length by two inches square; poach them with boiling water in a deep sautapan by the stove-fire, for about twenty minutes, turning them over carefully when done on one side; drain them upon a napkin, trim the sides, and mask them with some Cardinal sauce (No. 48); place across them some small fillets of soles, contises with truffles, and dish them up in a triangular form; fill the centre with a ragout a la Cardinal (No. 200), and serve.

1113. Quenelles Of Lobster, A La Vertpre

Mould eighteen table-spoonfuls of quenelles with some lobster force-meat prepared as directed in the foregoing esse; place them in circular order, in a sautapan spread with butter, and poach them with boiling water, which must be poured upon a stewpan-cover held in a sloping direction against the side of the sautapan; put a round of buttered paper over the quenelles, and set them to simmer gently by the side of a stove-fire for about twenty minutes. When done, drain them upon a napkin, stick some thick pieces of the antennae, or horns, of the lobsters in one end of the quenelles, dish them up in close circular order, pour some Verlpr'e sauce (No. 21) over them, fill the centre with picked prawns'-tails (previously warmed in a little glaze and lobster coral), and serve.