Lobster In The Shell (Hot)

Cut the fleshy parts of two or three middling sized lobsters into small squares, and season them : put the contents of the body into a mortar, with a quarter of a pound of butter, and some white pepper and salt; pound it well, and pulp through a sieve: boil a little good stock, and add the flesh of the lobsters: when cold, put the meat into the body shells, and lay the forced meat that has been pulped evenly over it; sprinkle it with grated bread, put it into the oven to heat, and serve with a good coulis under it.

Lobster (Cold)

Take the flesh as whole as possible from the tails and claws, and having split the tail, make the sauce in the following manner : bruise the yolks of two hard boiled eggs, and when rubbed fine, add a little mustard, oil, vinegar, essence of anchovy, white pepper, salt, and a little elder vinegar.

Crab (Hot)

Beat the flesh and inside of a crab in a marble-mortar, with white pepper, salt, grated nutmeg, and crumbs of bread ; to this add half a pint of good veal stock, and two spoonsful of wine: put the whole into a stewpan with some butter rolled in flour, and when quite hot, add a little lemon juice.

Crab (Cold)

To be dressed in the same manner as lobster.

Cucumber's With Eggs

Pare, quarter, and cut six large cucumbers into squares, about the size of a dice. Put them into boiling water, and give them a boil: take them out of the water, and put them into a stewpan, with an onion stuck with cloves, a slice of ham, a quarter of a pound of butter, and a little salt. Set it over the fire a quarter of an hour, keep it close covered, skim it well, and shake it often, for it is apt to burn. Then dredge in a little flour, and put in as much veal stock as will just cover the cucumbers. Stir it well together, and keep a gentle fire under it till no scum will rise. Then take out the ham and onion, and put in the yolks of two eggs beat up with a teacup full of good cream. Stir it well for a minute, then take it off the fire, and just before you put it into a dish, squeeze in a little lemon juice. Lay on the top of it five or six poached

Potatoes, Puree Of

Boil the pared potatoes in very good stock; rub them through a tamis, and add a little sauce tournay.

Sandwiches. - Shrimps

Put a layer of potted shrimps, between two slices of bread and butter, and with a mould cut them into shapes.

Lampreys. To be made as directed for shrimps.

Lobsters and Anchovies. To be made as directed for shrimps.

Beef, Ham, Chicken, Veal, Game, etc. To be made as directed for shrimps.

Cold Meat

Take equal quantities of butter and grated Cheshire cheese, and a sufficient quantity of mustard, beat the whole in a mortar, and having spread it upon thin slices of bread, lay on it thin slices of cold meat, cover with bread, and cut into shapes with a mould.

Cheshire Sandwich

Take anchovies,Cheshire cheese, and butter, in equal proportions; made mustard to the palate; pound well in a marble mortar, and with this composition spread thin slices of bread, and cover with thin slices of any kind of cold meat, and again with bread, etc.: cut into shapes.