Lobster Newburg

Take one can of lobster, keep in rather large pieces. Before going to the table rub together two level tablespoonfuls of butter and one of flour and put into chafing dish. Mash fine the hard boiled yolks of three eggs and add to them gradually one-half cup of good cream. Strain this mixture into chafing dish, add one-half teaspoonful of salt and one-half salt-spoonful of white pepper. When ready to serve, light the lamp, stir until hot, not boiling; add the lobster and stir slowly until hot again. Add four tablespoonfuls of sherry or Madeira and serve at once from the dish.

Lobster, Delmonico Style

One large-sized can of lobster, one-fourth cup of butter, two level teaspoonfuls of flour, one-half teaspoonful of salt, a few grains of cayenne, one cup of thin cream, two raw egg yolks, wineglass of sherry, a slight grating of nutmeg. Melt the butter, add the flour, salt, cayenne, nutmeg and cream. Stir until it thickens and add the lobster meat, cut in one-half inch dice. When thoroughly heated add the egg yolks and wine.