Lobster And Oyster Ragout

Eighteen oysters. Meat of one large boiled lobster, or of two small, cut into inch lengths. Onion-juice to taste. One great spoonful of butter for frying; cayenne, lemon-juice, and salt. Yolks of two beaten eggs. One small glass of sherry. One tablespoonful of butter, cooked to a brown roux, with one of flour.

Heat the butter in a frying-pan, and when it hisses put in the lobster dice, upon each of which has been squeezed three drops of onion-juice. Saute the lobster in the scalding butter until it is smoking hot. Drain the liquor from the oysters and heat in a saucepan while the lobster is cooking. When the liquor boils, strain and return to the fire with the oysters. Cook two minutes after the boil is reached ; strain out the oysters, arrange the fried lobster dice in a deep dish and upon them the oysters ; cover and keep hot over boiling water while you reheat the oyster liquor, season with salt, cayenne, lemon-juice, and parsley, thicken with the brown roux, and boil up once. Take from the range and pour, a few spoonfuls at a time, stirring slowly, upon the beaten yolks. At the very last put in the sherry, and do not put back upon the fire. Turn out, at once, upon the oysters and lobster, and serve.

Curried Lobster

Two cups of lobster-dice. Two cups of weak soup stock. One teaspoonful of minced onion, and two of curry powder. Saltspoonful of salt.

Fry the onion in the butter, add the salt, the stock, and the curry, and cook gently for five minutes, before putting in the lobster. Serve as soon as this is thoroughly heated. Pass plain boiled rice with this dish.

Deviled Lobster

Cut into pieces as large as an oyster and coat each piece with a paste made of a tablespoonful of butter, a teaspoonful of curry powder, half as much made mustard, half a teaspoonful of Worcestershire sauce, and a little salt, worked into a well-mixed sauce. Heat three tablespoonfuls of butter in a frying-pan and saute the lobster in this. 6

Croquettes Of Lobster

Meat of one fine lobster, well boiled; two eggs; two table-spoonfuls of butter ; half a cupful of fine bread-crumbs; one tea-spoonful of anchovy sauce, yolks of two eggs, boiled hard and rubbed to a powder, then beaten into the butter; one good tea-spoonful of lemon-juice; season well with salt and cayenne pepper; also, a pinch of mace and lemon-peel; yolks of two raw eggs, beaten very light. Mince the meat, work in the butter, melted, but not hot; then the seasoning, the raw eggs, and lastly the bread-crumbs. Make into oblong balls, set on the ice for two hours and fry quickly in deep cottolene. Drain them of every drop of fat by rolling each, for an instant, very lightly upon a hot, clean cloth. Be sure your dish is well heated.

Crab croquettes are made in the same way.