put a thick layer, with bits of butter set closely in it. Bake covered until hot through, then brown.
Fricasseed Lobster.
Meat of a good-sized lobster, boiled.
1 cup rich veal, or chicken broth—quite thick.
½ cup cream.
Juice of half a lemon.
1 table-spoonful of butter.
Pepper and salt to taste.
Cut the lobster-meat in pieces half an inch square; put with the gravy, pepper and salt, into a saucepan. Cover and stew gently for five minutes. Add the cream, and just as it is on the point of boiling, stir in the butter. When this is melted, take the saucepan from the fire, and stir in, very quickly, the lemon-juice.
Serve in a covered dish.
Boston crackers, split, delicately toasted, and buttered while hot, are a nice accompaniment to this fricassee.
Canned lobster may be used if you cannot procure fresh.
Lobster Rissoles.
1 large lobster—boiled.
2 table-spoonfuls of butter.
Yolks of 3 eggs.
Handful of bread-crumbs.
1 table-spoonful of anchovy sauce.
Cayenne, salt, and chopped parsley to liking.
Pick the meat from the boiled lobster, and pound it in a Wedgewood mortar with half the coral, seasoning with salt and cayenne pepper. When you have rubbed it to a smooth paste with the butter, add a table-spoonful of anchovy sauce and the yolk of an egg, well beaten. Flour your hands well and make the mixture into egg-shaped balls. Roll these in beaten egg, then in bread-crumbs, and fry to a light brown in sweet lard, dripping, or butter.
For the Sauce.
The coral of the lobster rubbed smooth.
1 teaspoonful anchovy sauce.
4 table-spoonfuls melted butter.
1 table-spoonful of cream.
Have ready in a saucepan 4 table-spoonfuls of melted butter; the remainder of the coral of the lobster pounded fine, and stirred in carefully, and a teaspoonful of anchovy sauce. Let this heat almost to boiling; add the cream, and pour hot over the rissoles when you have arranged these upon a heated dish.
Garnish with parsley or cresses.
Lobster Cutlets
Are made precisely as is the paste for rissoles, except that enough flour is added to it to enable you to roll it out into a sheet about as thick as your finger. Cut this into strips about three inches in length and one in width. Fry these quickly and drain dry before arranging them in the dish.
Pour the sauce over them. If properly made and fried, they are light and palatable.
Lobster Croquettes.
1 fine lobster, well boiled, or a can of lobster.
2 eggs, well beaten.
2 table-spoonfuls of butter, melted, but not hot.
½ cup bread-crumbs.
Season with salt and cayenne pepper.
Pound the lobster-meat, coral and all, in a Wedgewood mortar. Mix with this the bread-crumbs, then the seasoning and butter. Bind with the yolk of one egg. Flour your hands and make into oblong croquettes. Dip in beaten egg, then in bread-crumbs, and fry quickly to a light-brown in sweet lard or butter. Drain off fat, by laying upon a hot, clean paper, before dishing them.
Make a border of parsley close about them when you have piled them tastefully in the dish.
Lobster Pudding.
1 large lobster well boiled, or a can of preserved lobster.
½ cup fine bread-crumbs.
½ cup cream or rich milk.
Cayenne pepper and salt.
1 teaspoonful of Worcestershire or Harvey’s sauce.
¼ pound fat, salt pork, or corned ham, cut into very thin slices.
3 eggs.
Pound the meat and coral to a paste. Mix into this two eggs well beaten, the seasoning, the bread-crumbs, and one table-spoonful of cream. Stir all together until light. Line the pudding-mould with the sliced ham. Pour the mixture into this and fit on the top. Set into a pot or pan of boiling water, and boil steadily for one hour.
Sauce for Pudding.
½ cup drawn butter.
The remainder of the cream.
A little chopped parsley.
1 teaspoonful anchovy sauce.
Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire.
Turn the pudding out carefully upon a hot dish, and pour the sauce over it. Cut with a sharp thin knife.
Send around lemon cut into eighths, to be squeezed over each slice, should the guests wish to do so.
Curried Lobster.
1 large lobster, boiled.
1 large cup of strong veal or chicken broth.
1 shallot.
1 great spoonful of butter.
1 great spoonful chopped thyme and parsley.
Juice of 1 lemon.
1 table-spoonful corn-starch.
1 teaspoonful anchovy sauce.
1 table-spoonful curry-powder.
Pick the meat very fine and set aside in a cool place. Mince the onion, and put it with the chopped herbs, the butter and a table-spoonful of hot water, into a small covered saucepan. Set this over the fire until it begins to simmer, then add the broth. Boil all together for five minutes, strain as for soup, stir in the curry powder and corn-starch, and stew gently ten minutes longer, stirring often. Season as directed,