Lobster A La Bechamel

Ingredients

Meat of 2 lobsters.

4 tablespoonfuls of butter.

4 tablespoonfuls of flour.

Salt and pepper.

Grating of nutmeg.

1 cup of cream.

4 yolks of eggs.

1 cup of white stock, seasoned with mace, bay leaf, etc.

1 teaspoonful of lemon juice.

Dried and sifted coral.

Method

Cut the lobster in delicate slices or in dice, as preferred. Make a bechamel sauce, after the usual manner, of the butter, flour, seasonings, cream and stock. Add the lobster, and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer. Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served.

Oysters, clams, sweetbread, chicken or turkey may be served à la Bordelaise or Bechamel.

Lobster A La Poulette

Ingredients

1/3 a cup of butter. 1/3 a cup of flour. 1/2 a teaspoonful of salt. Dash of paprica. 1/4 a teaspoonful of white pepper.

1 cup of cream.

1 cup of well-seasoned chicken stock. Juice of half a lemon. 2 hard-boiled eggs. 1 pint of diced lobster meat.

Method

Prepare a white sauce, using the ingredients mentioned, and adding the lemon juice by degrees. Add the lobster to the sauce. Cut the whites of the hard-boiled eggs in rings and pass the yolks through a sieve. Serve the lobster on bits of toast, or on thin crackers, with a sprinkling of the yolks over the lobster, and circles of the whites around it.

Oyster Crabs A La Hollandaise

Pour a quart of water over a pint of oyster crabs, wash, then skim from the water into the blazer, add two tablespoonfuls of butter, a dash of pap-rica and a scant half-teaspoonful of salt, and let cook three or four minutes without boiling. Set the blazer over hot water and add three-fourths a cup of hollandaise sauce (either hot or cold). Stir until the mixture is heated, then add one table-spoonful of lemon juice and one teaspoonful of chopped parsley. Serve on toast, in Swedish tim-bale cases or in patty cases.

Hollandaise Sauce

Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more tablespoonfuls of butter in bits.

Shrimps, oysters, lobsters and delicate fish are all good when served after this recipe.

Devilled Crabs

Melt one tablespoonful of butter, add one table-spoonful of flour, and, when blended, one cup of milk. Add the yolks of two hard-boiled eggs rubbed through a sieve, and season to taste with salt, paprica, a teaspoonful of lemon juice and wine; cayenne, mustard and tobasco sauce are approved by some. Add one cup of crab meat and one-fourth a cup of canned mushrooms cut in quarters. Serve on toast.