No. 115. Lobster Chops

A: 2cs. boiled lobster meat, chopped fine (see Croquetts): B: 2 tbsps. butter, saute with 1/2tsp. each parsley onion, 4 tbsps. flour, when boiling add 1 c. hot milk, or use stock, 1/2 tsp. salt, 1/4 tsp. paprica . nutmeg, 1/4 tsp. mustard.

Cook B thoroughly, add A, mix well, put in shallow di on ice. When very cold form into chop-shaped croq crumb, egg and crumb and fry in hot fat. Put a claw or stick of macaroni in each to represent a bone

No. 116. Lobster Curry

60 cts.

A : 2 cs. boiled lobster meat, cut into dice ;

B : 2 tbsps. butter, creamed with coral or liver dried and pounded fine, 3 egg-yolks, beaten. 1/2 tsp. each Ball and paprica ;

C : 2 tbsps. butter, 1 tsp. chopped onion, 2 tbsps. flour,

1 tbsp. curry, cook thoroughly, add 2 cs. cream or stock ;

D : Rice Timbale Cases No. 372 (Rice Timbale Cases).

Cook C thoroughly, add B, when boiling strain over A and serve in D.

No. 117. Lobster Cutlets Supreme

94 cts.

A : 2 boiled lobsters taken from shell in 6 large pieces ;

B : 1 tbsp. butter and 1 tbsp. flour, cook thoroughly, add

1/2 c. hot white stock or milk, \ c. oyster liquor :

C : 10 oysters parboiled and remainder of lobster chopped fine, 4 cooked mushrooms, 2 truffles, sliced, 1/2 tsp. salt, dash cayenne, 3 tbsps. Madeira ;

D : 2 egg-yolks, beaten with 1 tbsp. butter. \ c. cream.

Sprinkle A with tiny bits of butter, brown in oven, cook

B, add C, boil 5 m., add D, when boiling, pour in centre dish surrounded by A.

No. 118. Lobster a la Newbury

80 cts.

See Chafing Dish Creations No. 822 (Lobster a la Newburg).

No. 119. Lobster Timbales

35 cts.

Follow Recipe No. 104 (Fish Timbales), using lobster and dash nutmeg instead of fish and parsley.

No. 120. Lobster Timbales Supreme

55 cts.

Follow Recipe No. 105 (Fish Timbales Supreme), using lobster, mushrooms, and truffles instead of fish and almonds, or line moulds with coral pressed through a sieve, then a lining of Fish Force-meat No. 106 (Fish Force-meat), fill centre with Creamed Lobster No. 114 (Lobster, Creamed, for Coquille), and serve with Cucumber Sauce No. 144 (Cucumber Sauce).

No. 121. Lobster and Mushroom Ragout

50 cts.

A : 2 cs. lobster meat and 6 cooked mushrooms, cut in small pieces ;

B : 2 tbsps. butter, 2 slices onion. 2 tbsps. flour, cook until brown, add 11/2 cs. stock, 1/2 tsp. salt, 2 drops Tabasco sauce :

C : 2 tbsps. sherry.

Cook B, add A, when boiling add C and serve.

No. 122. Lobster Savory in Fontage Croustades

35 cts.

A : 1 c. lobster meat,1/4 c. mushrooms, chopped;

B : Brown Sauce No. 230 (Brown Sauce), made with stock, add 1 tbsp. ham, 2 tbsps. each carrot and celery, 1 tsp. parsley. 1/2 tsp. onion, all chopped fine, season with salt, pepper, and 2 cloves.

Cook B until vegetables are tender, remove cloves, add A and cook 5 m. Serve in Fontage Croustades No. 224 (Fontage Croustades, or Swedis), or in Bread Croustades No. 222 (Bread Croustades).