Fricassee Of Lobster And Mushrooms

One large lobster, cut into pieces over an inch long, and half as wide. Three tablespoonfuls of brown roux. Two cups of veal or chicken stock. One tablespoonful of corned ham minced fine. One-half onion chopped. Teaspoonful of minced parsley. Six large mushrooms cut into quarters, or twelve champignons, cut into halves. Paprica and salt. A liqueur glass of sherry.

Heat the stock with the ham, seasoning, and onion. Boil ten minutes and strain; thicken with the roux, put in the pieces of lobster and the mushrooms, and cook for half an hour in a saucepan set within a vessel of boiling water. Add the sherry after the fricassee is turned into a deep dish.

Lobster A La Newburg. (No. 1.)

Two cups of lobster, dice, and the same of cream. Beaten yolks of three eggs. One glass of sherry. Half teaspoonful of salt, and a dash of cayenne.

Put cream, wine, and beaten yolks together in a saucepan over boiling water and cook, stirring steadily until thick. Add the pieces of lobster, let them get smoking hot, season, and serve.

This is the simplest form (and a good one) of this fashionable and popular delicacy.

Lobster A La Newburg. (No. 2.)

Meat of one fine boiled lobster cut into large dice. The pounded yolks of two eggs. One cupful of cream. Two table-spoonfuls of butter and one scant tablespoonful of flour. A small glass of sherry. Salt to taste, a pinch of mace, a dash of cayenne.

Heat the butter in a saucepan and when just melted, stir in the flour and mix well. Rub the pounded eggs (which should be like a powder) smooth with a little of the cream and stir into the flour and butter. Let it get hot; put in the rest of the cream, and heat to scalding in a saucepan set in one of water at a hard boil. When at the right temperature, put in the rest of the cream, and when this heats, the lobster and the seasoning, all except the wine. Toss with a silver fork for two minutes, add the wine and serve.

Lobster A La Newburg. (No. 3.)

Two tablespoonfuls of butter. One-and-a-half cupfuls of lobster cut into inch lengths with a sharp knife; two truffles chopped fine ; cayenne and salt to taste. One cupful of cream. Yolks of two eggs beaten light. One glass of sherry.

Heat the butter in a saucepan, but do not let it brown. When it begins to hiss season with salt and pepper and put in the lobster-dice and truffles. Cover closely and set in a vessel of boiling water over the fire. Heat the cream in another vessel, dropping in a bit of soda to prevent curdling. Take from the fire and mix with the lobster, add the wine and serve at once.