SHELL FISH

Creamed Oysters on Toast. — Drain 16 oysters in a sieve ; melt '/a tablespoonful butter in the blazer, add % table- spoonful flour, cook 2 minutes ; add '/g cupful milk and Ya cupful oyster liquor, season with '/g teaspoonful salt, % teaspoonful white pepper, stir and cook till smooth ; add the oysters, cook a few minutes, pour over 4 slices of buttered toast, and serve.

Oyster Ste^. — For 2 stews procure 1 pint of oysters ; re- move them from their liquor with a fork and place them in the blazer, strain the liquor over them, add % cupful cold water, 3 tablespoonfuls rolled crackers, *^ tablespoonful butter, ^/^ teaspoon- ful salt, and Vg teaspoonful white pepper ; let it stand 10 minutes, then put the blazer over the lamp and cook till the oysters are plump and the edges curl ; take 2 soup plates and put into each 1 tablespoonful milk, pour in the oysters, and serve with oyster crackers and butter ; have also some fine shredded cabbage, pep- per, salt, vinegar, and catsup on the table.

Oyster Milk Stew. — Place the blazer with Ya pint of milk over the lamp, when it boils pour the milk into a bowl and set

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aside ; put 1 pint of solid oysters with their strained juice in the blazer, add 1 teaspoonful butter, 3 tablespoonfuls finely rolled crackers, Yj teaspoonful salt, '^U teaspoonful white pepper ; place the blazer over the lamp and cook till the oysters begin to ruffle, add the hot milk and serve.

Fried Oysters d la Maltre d'Hdtel.— Procure 12 large fresh oysters ; lift them out of their liquor with a fork, lay them on a napkin to absorb lihe moisture, then lay them on a board, dust them with flour, dip them separately into beaten egg, then in finely rolled crackers, let them lay for a little while on the board to dry ; then place the blazer with % tabiespoonf ul butter and ^/i tablespoonful lard over the lamp, as soon as melted put in as many oysters as conveniently will go into the blazer with- out crowding and fry them light brown on both sides; re- move and lay the oysters on a hot dish, and spread over each oyster a little maitre d'hotel butter (see Sauces). (Fried oysters may be served plain with catsup.) Serve with bread and butter.

Creamed Oysters, Plain. — Procure a pint of medium- sized oysters ; remove the oysters with a fork from their liquor into the blazer, add % teaspoonful salt, Vi teaspoonful pepper, strain the liquor, add Va cup of the liquor to the oysters and Va cup of milk ; mix y^ tablespoonful butter with % tablespoonful flour to a paste ; place the blazer over the lamp, and when it be- gins to boil, add the butter and flour, stir and cook till the oys- ters begin to ruffle, which will take about 2 minutes' cooking ; extinguish the lamp, and serve either over toast or with crackers.

Oysters ^ la Poulette. — Place 20 large oysters in the blazer over the lamp, add Vs tablespoonful butter, y^ even tea^ spoonful salt, '^/^ even teaspoonful white pepper, 1 teaspoonful lemon juice, let the oysters come to a boil, instantly remove, pour

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the oysters into a bowl, and set aside ; return the blazer to the lamp, with % tablespoonful butter and % tablespoonful flour, cook 2 minutes, add Va cupful oyster liquor and % cupful mush- room liquor, stir until smooth, add a small bouquet, 6 whole pep- pers, % teaspoonful salt, and the same of nutmeg, % cupful fine sliced mushrooms, cook 5 minutes from the time it begins to boil, remove bouquet and peppers, drain the oysters, add them to the blazer, mix the yolks of 2 eggs with % gill of cream, add them to the oysters, add last 1 teaspoonful fine-chopped parsley, and serve at once with crackers, or toast, or crescents of puff paste, croiatons, or finger rolls.

Oysters k la Carey. — Place the blazer with % tablespoon- ful butter over the hot-water pan, add 12 large oysters without their liquor, season with % teaspoonful salt, Vi teaspoonful white pepper, and 1 tablespoonful lemon juice ; cover and let the oys- ters come to a boU, then take out the oysters and place them into a dish, leaving the broth in the blazer ; mix 1 teaspoonful cornstarch with 1 teaspoonful butter, add it to the oyster broth, and cook 2 minutes; mix the yolks of 2 eggs with *^ cupful cream, add it to the blazer, stir until nearly boiling, add the oys- ters, and serve with crackers.

Oysters h la Cress. — Place 10 large oysters without their liquor into the blazer, add V2 tablespoonful Khine wine, % even teaspoonful salt, a little white pepper, % tablespoonful butter ; put the blazer over the lamp and let the oysters come to a boil, then pour them into a bowl, return the blazer over the lamp, with 1 teaspoonful butter and 1 teaspoonful flour, stir and cook 2 minutes, add Vj cupful oyster liquor, ^i bay leaf, 4 whole pep- pers, Vi teaspoonful salt ; cook 5 miimtes, remove bay leaf and peppers, add the oysters without their broth, mix the yolk of 1 egg with 2 tablespoonfuls cream, add it to the oysters, let it re-

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main 1 minute longer over the lamp, add 1. teaspoonf ul lemon juice and serve with crackers or toast.

Oysters Saut^ed. — Melt 1 tablespoonful butter in the blazer, add 12 or 16 large oysters, season with % even teaspoon- ful salt, Vi even teaspoonful white pepper, cook until the oysters look plump and the edges begin to curl ; serve at once with crackers or on toast.

Oysters Fricasseed.— Melt % tablespoonful butter in the blazer, add Va tablespoonful flour, stir and cook 2 minutes, add 1 cup of cream or milk, stir until smooth, season with Yj even tea- spoonful salt and a little white pepper, add 16 large oysters with- out their liquor, cook until they are plump and begin to ruffle ; add last the yolk of 1 egg, mixed with 1 teaspoonful lemon juice, serve with crackers.

Oysters k la Newburg. — Place 12 large oysters without their liquor in the blazer, add % tablespoonful butter, Va giU of Khine wine, season with Yg even teaspoonful salt, ^/^ even tea- spoonful pepper, cook until the oysters begin to crimp and are plump ; then pour them into a bowl and set aside. Keturn the blazer to the lamp, with Va tablespoonful butter, Va giU of sliced mushrooms, 1 fine-sliced truffle, Va gill of mushroom liquor ; cook 5 minutes ; mix the yolks of 2 eggs with % gill of cream, add them to the mushrooms, drain the oysters, add them to the blazer, stir until nearly boiling, add a little Cayenne pepper, and serve with fleurons or finger rolls.

Clam ChoTTder. — One pint clams, Vi cupful fine-cut car- rots, 2 tablespoonf uls fine-cut celery, *^ cupful fine-cut onions, 1 cup fine-cut potatoes, Va cup tomatoes, IVa pint of boiling water, 1 tablespoonful fine-cut larding pork, Vi teaspoonful salt, % even teaspoonful pepper, ^i teaspoonful thyme. Place the pork into

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the chafing-dish pan over the lamp, fry until it turns straw-color, then add 1^2 pint of boiling water, the celery, carrots, and onions, cook until the carrots are done, then add the potatoes, salt, and pepper ; cook 10 minutes ; add the tomatoes, cook 20 minutes, then add the fine-chopped clam, and their liquor, a lit- tle Cayenne pepper, and the thyme. Mix 1 teaspoonful butter with 1 teaspoonful fiour, add it to the chowder, and if necessary add more salt, boil 5 minutes, and serve. If too thick add more water.

Clam Bisque. — Put 1 tablespoonful grated carrot, 1 table- spoonful fine-chopped onion, and 1 tablespoonful butter in the blazer ; place the blazer over the lamp ; cover and cook till the onions are done without browning, stirring occasionally ; then add % tablespoonful flour, stir a few minutes, add Va pint boiling water, Va pint clam bouillon or % pint fine-chopped fresh clams with their liquor, cook 5 minutes, then strain and return the bisque to blazer, and again place it over the lamp ; mix the yolk of 1 egg with Ya gill of cream, add it to the bisque, remove and serve with oyster crackers.

Clam Stew. — Chop fine 1 pint of clams, and strain the liquor ; place the blazer with 1 fine-chopped white onion, 1 table- spoonful fine-cut celery, and y^ tablespoonful butter over the lamp, cover and cook 5 minutes without browning ; add Yj table- spoonful fiour, cook and stir a few minutes ; then add Ya pint of water and the clam liquor ; also Ya pint fine-cut potatoes, Y4 tea- spoonful white pepper, and boil until the potatoes are done ; add the chopped clams and cook 6 minutes, add last Ya cupful cream or milk or 1 tablespoonful unsweetened condensed milk, extin- guish the lamp, and serve with crackers.

Clams on Toast. — Eemove the bodies from 20 soft-shell clams, chop the hard part fine ; place the blazer with 1 table-

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spoonful butter and 1 tablespoonf ul fine-chopped onion over the lamp, cook 5 minutes without browning, add the chopped clams and the bodies of the clams, season with Yj teaspoonf ul salt, % teaspoonf ul pepper, cover and cook 5 minutes ; mix the yolks of 2 eggs with % cup of cream or milk, add it to the clams, stir carefully for a few minutes, taking care not to let it boil again, pour over 4 slices of buttered toast, and serve. If toast is not handy, fry 4 slices of bread light brown in butter and pour the clams over it.

Hot Clam Pepper Boast. — Melt y^ tablespoonful butter in a chafing dish, put in 2 small slices of bread, and fry them light brown ; lay them on a hot plate, cover, and set aside. Place 1 teaspoonful butter in the blazer with 1 tablespoonful fine- chopped onion, 1 tablespoonful fine-chopped green pepper, a small piece of bruised garlic the size of a white bean ; cook 5 minutes without brewing, then add 4 tablespoonfuls clam juice, Va teaspoonful liquid beef extract, a pinch of salt, and the same of pepper ; remove the bodies from 6 large clams (soft-shell are the best for this), chop the hard part fine, and add it with the bodies to the blazer; cook 5 minutes, pour it over the fried bread, and serve.

Clams k la Newburg.— Place 12 soft-shell clams with their own liquor in the blazer, set the blazer over the lamp ; when they begin to boil, remove the clams with a skimmer ; pour the clam liquor into a dish, set the blazer over the hot-water pan with Va tablespoonful butter ; when melted, add the clams, sprinkle over y^ tablespoonful lemon juice, ^/^ teaspoonful pepper, cover, and cook 2 minutes ; mix the yolk of 1 egg with 2 or 3 tablespoon- fuls cream, add to the clams, and let it remain for a few minutes, then serve with crackers, toast, or croutons.

Clams k la Maryland. — Remove the bodies from 20 soft clams, place the bodies, with 1 tablespoonful butter, in the blazer.

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add 1 tablespoonf ul fine-cut truffles, 2 tablespoonf uls sherry wine, V^ teaspoonful pepper, cook 8 minutes, being careful not to stir them ; mix % cupful cream with the yolks of 2 eggs, add it to the clams, let it remain a few minutes to heat, but not boil, then serve.

Clams h la Baltimore. — Eemove the bodies from 24 large fresh soft-shell clams, throw the rest away; melt 1 large tablespoonful butter in the chafing dish, add the clams, % tea- spoonful salt, 6 whole peppers, and */2 bay leaf, % teaspoonful white pepper, cook 5 minutes ; mix the yolks of 3 eggs with % cupful cream, add it to the clams, add 1 teaspoonful lemon juice, let it remain a few minutes, stirring it carefully, taking care not to let it boil after the eggs have been added, remove the bay leaf and peppers, and serve with crackers.

Terrapin k la Maryland. — Melt % tablespoonful butter in the blazer, add 1 pint of cooked terrapin, 3 tablespoonfuls sherry wine, 1 even teaspoonful salt, cover, and cook 5 minutes ; rub the yolks of 3 hard-boiled eggs fine, mix with 1 cupful rich sweet cream, add it to the terrapin, cook 5 minutes, and serve.

Terrapin k la Baltimore. — Melt 1 tablespoonful butter, add 1 pint of prepared terrapin, add 2 fine-cut truffles, 1 even teaspoonful salt, a pinch of Cayenne pepper, % gill of sherry wine, cover, and cook 6 minutes ; mix the yolks of 4 eggs with % pint of sweet cream, add it to the terrapin, stir for a few minutes without letting it boil, then serve.

Frogs, Fried. — Season % dozen well-cleaned frogs' legs with 1 teaspoonful salt ; let them lie % hour, then dust with fiour, dip in beaten egg, and roll in bread crumbs ; fry in half lard and half butter to a fine golden color; serve with maitre d'hote! butter or tartare sauce,

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Frogs h la Poulette.— Season 6 frogs' legs with 1 tear spoonful salt and a little pepper ; melt 1 tablespoonf ul butter in the blazer over the lamp, put in the frogs' legs, add Va gill of white wine, cover, and cook till done without browning ; remove the blazer, place the lower pan with % tablespoonful butter over the lamp, add % tablespoonful flour, stir 1 minute ; add % cup of white broth, or water, with a little beef extract, % gill of mush- room liquor, % bay leaf, 6 whole peppers, Vi teaspoonful salt, boil 5 minutes, remove bay leaf and peppers ; mix the yolk of 1 egg with % tablespoonful lemon Juice, add them to the sauce, add 1 teaspoonful fine-chopped parsley and 2 tablespoonfuls cream, turn down the lamp, pour the sauce over the frogs, and serve with toast, fried bread, or finger rolls.

Shrimps h la Minardo.— Einse off with cold water Vj pint of canned shrimps, cut them lengthwise in half ; melt 1 ta- blespoonful butter in the blazer, add the shrimps, season with Yg teaspoonful salt, % teaspoonful white pepper, cover, and cook 8 minutes, stirring them often. Beat 6 eggs with an egg beater till foamy, add 6 tablespoonfuls milk or water, a little salt, beat again for a few minutes ; pour the egg mixture over the shrimps as soon as they begin to set, draw with a spoon from the side to the center of pan when they begin to thicken, sprinkle over 4 tablespoonfuls grated cheese ; mix all together, spread the prepa- ration over 6 slices of fried bread, and serve.

Shrimps with Eggs are prepared the same as in forego- ing recipe, omitting the cheese.

Shrimps and Oysters.— Open a can of shrimps, rinse them off with cold water ; melt 1 tablespoonful butter in the blazer, add the shrimps, season with % teaspoonful salt, Vi tea- spoonful pepper, cover, and cook from 6 to 8 minutes ; sprinkle over 1 teaspoonful flour, stir 2 minutes, add 1 cupful milk, cook

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a few minutes ; remove the blazer, place the lower pan with ^/^ pint of solid oysters without any liquor over the lamp, add 1 tea- spoonful butter, 1 tablespoonful lemon juice, Vl teaspoonful salt, and a little white pepper. As soon as they begin to boil, add the shrimps, and serve ; or mix the yolks of 2 eggs with y^ gill of cream, add it to the oysters and shrimps, stir till nearly boiling, then serve.

Shrimps with Mushrooms.— Open a can of shrimps, rinse off with cold water; melt 1 tablespoonful butter in the blazer, add 1 tablespoonful fine-chopped onion, cook 3 minutes without browning ; add 1 cupful sliced mushrooms, cook 3 min- utes ; add the shrimps, season with 1 even teaspoonful salt, 74 tea- spoonful pepper, and 3 tablespoonfuls sherry wine, or 1 table- spoonful lemon juice ; cover and cook 5 minutes ; dust over 1 teaspoonful flour, add ^/^ cupful water and a little beef extract, cook 5 minutes ; if handy, add Va gill of cream and serve.

Scallops, Fried. — "Wipe the scallops with a napkin, roll them first in flour, then in beaten egg, and last in cracker crumbs ; heat Vi pound of lard in the blazer, when boiling hot put in some of the scallops, not too many at a time ; fry light brown, remove them with a skimmer and lay them on blotting paper, and fry the remaining the same way ; sprinkle over a little salt, and serve.

liobster d, la St. Hilaire.— Split a 2-pound live lobster in half, remove the stony pouch from the head and the intestines from the tail ; melt 1 tablespoonful butter in the blazer, put in one half of the lobster, season with y4 teaspoonful salt and a little pepper, cover and cook till the shell of the lobster turns red, basting it with its own gravy ; then put the lobster into a dish, cook the remaining half the same way; soak 1 cupful shelled walnuts for several hours in salted water, open a can of shrimps,

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rinse half of them oflE with cold water ; when the lobster is cooked, extract the meat from the shells and cut it into small pieces; place the blazer, with 1 tablespoonful fine-chopped onion and 1 tablespoonful butter, over the lamp, cook 3 minutes without browning ; add the lobster and shrimps, then drain the walnuts, and add them also to the lobster ; season with 1 even tablespoon- ful salt, '/^ even teaspoonful white pepper, cover and cook 10 minutes; then sprinkle over 1 tablespoonful flour, add 1% cup of milk, 1 bay leaf, 8 whole peppers ; cover and cook 5 minutes ; mix the yolks of 2 eggs with a half cup of cream, add it to the lobster, stir a few minutes, and serve over 6 slices of bread fried in butter.

Liobster k la Citizen. — Extract the meat from a 2-pound freshly boiled lobster, cut the meat into 1-inch-sized pieces ; place the blazer, with 1 tablespoonful of butter, over the lamp, add % cupful sliced mushrooms, cover and cook 5 minutes, add the lob- ster meat, 1 even teaspoonful salt, % teaspoonful paprika, 1 gill of sherry wine, cook 6 minutes, mix the yolks of 3 eggs with y^ cup of rich cream, add it to the lobster, stir a few minutes, with- out boiling, extinguish the lamp and serve.

Creamed LiObster. — Extract all the meat from a 2-pound boiled lobster and cut it into pieces ; place it in the blazer over the lamp, add % tablespoonful butter, 1 even teaspoonful salt, stirring a few minutes, then add 1 cupful cream and cook 6 min- utes ; next mix the yolks of 2 eggs with % cupful cream, add it to the lobster, stir a few minutes without letting it boil ; extin- guish the lamp and serve with crackers, croutons, or serve in patty cases of puff paste.

Creamed Lobster, Plain. — Extract the meat from a 2- pound cooked lobster, cut it into l-inch-sized pieces ; melt 1 tablespoonful butter in the blazer, add 1 tablespoonful flour, stir

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and cook 2 minutes, add 1 pint of milk, stir and cook till tlie con- tents have formed into a smooth sauce, add 1 pint of cooked lob- ster meat, 1 even teaspoon! ul salt, and cook 5 minutes, then serve with finger rolls, toast, croutons, or bread and butter.

In place of fresh-boiled lobster canned lobster may be used.

Lobster d. la Newburg. — ^Place 1 pint of fine-cut cooked lobster meat in the blazer, add 1 tablespoonf ul butter, season with 1 even teaspoonful salt, a pinch of red pepper, 2 tablespoonfuls fine-cut truffles ; stir 3 minutes, then add 4 tablespoonfuls Ma- deira or sherry wine ; cook 6 minutes ; mix the yolks of 2 eggs with y2 cupful cream and add it to the lobster, stirring a few minutes without letting it boil ; then serve with finger rolls or crackers.

Lobster Chops. — Melt Vz tablespoonful butter in the blazer, add 1 tablespoonful fine-chopped onion, and cook till onion is done without browning, then add Va tablespoonful flour, stir a few minutes, add % cupful boiling water with a little beef extract ; season with 74 teaspoonful pepper, Va even teaspoonful salt, y4 teaspoonful English mustard, Va teaspoonful fine-chopped parsley, and a little Cayenne pepper ; cook and stir 5 minutes, add Vz pint fine-cut cooked or canned lobster meat, Yj cupful fine-cut canned mushrooms, stir and cook 5 minutes, add the yolk of 2 eggs, cook and stir 2 minutes ; then spread the mixture on a flat dish and set aside ; when cold take a tablespoonful of the mixture, dip it into beaten egg, then into grated bread crumbs, lay it on a board, and form it with 2 knives into small chops ; when all are prepared in this way, place the blazer vrith % table- spoonful lard and the same of butter over the lamp, as soon as melted put in as many chops as conveniently will go in the blazer, fry them light brown on both sides, lay the chops on a plate, stick a small lobster claw into each chop, and serve with Tartare sauce.

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Lobster h, I'Americaine. — Split a 2-pound live lobster in half, remove the gravel from the head and the intestines from the tail ; cut the lobster into 2-inch-sized pieces and crack the claws ; melt 1 large tablespoonf ul butter in the chafing dish, put in the lobster, cover and cook 5 minutes, turning the lob- ster once during that time ; then add 4 tablespoonf uls brandy, % cupful water, '/a teaspoonful beef extract, 1 teaspoonful salt, and a little Cayenne pepper ; cover and cook 25 minutes, then serve.

liObster k la Viennoise. — Put a live lobster into boiling water, boil 10 minutes, remove, cut the lobster lengthwise into halves, remove the stony pouch and intestines ; cut each half into 3 pieces and crack the claws ; put 1 tablespoonf ul butter and 1 tablespoonful fine-chopped onion in the blazer, add 1 bay leaf and 1 sprig of thyme ; lay the lobster over this, the cut side up, cover and cook 5 minutes ; add Yg cupful white wine, 4 table- spoonfuls brandy, y^ cupful water, and % teaspoonful beef ex- tract ; season with 1 teaspoonful salt, % teaspoonful white pepper, cover and cook 15 minutes ; lay the lobster on a hot dish, cover and set aside ; reduce the gravy by boiling to one lialf, add 2 tablespoonf uls canned tomatoes or 1 fine-cut raw tomato, 2 table- spoonfuls Madeira or sherry wine, and ^y4 tablespoonful butter ; cook 6 to 8 minutes ; pour the sauce over the lobster and serve.

liobster h la Maryland. — Melt 1 tablespoonful butter; extract the meat from a 2-pound cooked lobster, cut it into inch- sized pieces, put it into the butter ; season with 1 even teaspoon- ful salt, a pinch of Cayenne pepper, cover and cook 3 minutes, add Va gill sherry wine, cook 5 minutes, add % cupful cream, continue to cook for a few minutes ; in the meantime rub the yolk of 2 hard-boiled eggs fine, mix with y^ tablespoonful butter, press them through a sieve, add them to the lobster, and serve.

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Lobster k la Banhofer. — Extract the meat from i email boiled lobsters and cut it into pieces ; melt 1 tablespoonful but- ter in the blazer, add 1 tablespoonful fine-chopped shallot, cook 3 minutes, add the lobster meat and 12 canned shrimps; soak 1 cupful shelled walnuts for several hours in salted water, drain, and add the nuts to the lobster, season with 1 teaspoonful salt, % teaspoonful white pepper, cook and stir 5 minutes, cover and set aside ; melt 1 tablespoonful butter- in the chafing-dish pan, add 1 tablespoonful flour, stir and cook 2 minutes, add ly^ cup- ful milk, % teaspoonful pepper, % teaspoonful salt, % bay leaf, 8 whole peppers, and a little nutmeg, cook 5 minutes, add 1 table- spoonful lemon juice ; mix the yolk of 2 eggs with 3 tablespoon- fuls cream, add them to the sauce, add 1 teaspoonful fine-chopped parsley, remove bay leaves and peppers, pour the sauce over the lobster, fill the preparation in the i lobster tails, and serve.

Lobster k la Bousillon. — Procure a 2-pound live lobster ; split it lengthwise in halves, taking out the gravel from the head and intestines from the tail. Break off the claws and crack them, then cut each half into 3 pieces ; place the blazer with 1 heaping tablespoonful butter and 1 tablespoonful fine-chopped onion over the lamp, add a piece of bruised garlic the size of a white bean, cook 2 minutes, then put in the lobster, the cut side up ; cover and cook 5 minutes, pour over % gill of brandy, set on fire and let it bum 1 minute ; add white wine and sherry wine, of each % cupful, % cupful canned tomatoes ; season with 1 teaspoonful salt, a pinch of Cayenne pepper, \ teaspoonful beef extract ; cover and cook 15 minutes ; mix 1 teaspoonful butter with Yg teaspoonful flour, stir it into the lobster, and cook a few min- utes ; add last 1 tablespoonful lemon juice ; dress the lobster on a hot plate, pour over the sauce and sprinkle over when handy 1 teaspoonful fine-cut chives.

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Lobster k la Bordeaux. — Melt % tablespoonf ul butter in the blazer, add ^2 tablespoonful flour, stir and cook 2 minutes, add 1 cupful water, y^ teaspoonful beef extract, Vg cupful canned tomatoes or 1 large fine-cut raw tomato, season with % teaspoon- ful salt and a little Cayenne pepper, cook 5 minutes, counting from the time it begins to boil ; then set aside until the lobster is cooked. Next place the chafing-dish pan with 2 tablespoonfuls oil or 1 tablespoonful butter and 1 medium-sized fine-chopped onion over the lamp ; cook 3 minutes without browning, then cut 2 raw lobsters' tails into pieces, put them into the pan, season with 1 teaspoonful salt, Vi teaspoonful paprika, or a little Cayenne pep- per ; cook 5 minutes ; make a bouquet by tying together 2 sprigs of parsley, 1 clove, 1 sprig of thyme, and a small clove of garlic ; add it to the lobster ; add % pint red or white wine, cover and cook 15 minutes ; remove the bouquet, lay the lobster on a hot dish, add to the gravy the above sauce ; cook a few minutes and pour it over the lobster ; sprinkle 1 teaspoonful fine-chopped pars- ley over the whole and serve.

Lobster k la Britannia. — Melt 1 tablespoonful butter in the blazer, add Va tablespoonful flour, stir and cook 2 minutes ; add Va pint oi. water, with a little beef extract, Va can small mush- rooms, 1 even teaspoonful salt, % teaspoonful white pepper, a sprig of thyme and 1 bay leaf, 4 tablespoonfuls sherry wine, and 6 artichoke bottoms cut into quarters ; cook 12 to 15 min- utes ; mix the yolk of 2 eggs with \ cupful cream, add it to the blazer, add 1 tablespoonful lemon juice and 1 teaspoonful fine- chopped parsley ; remove at once and set aside. Open a can of lobster, drain oflE all the moisture ; melt 1 tablespoonful butter in the chafing-dish pan, put in the lobster meat, cover and cook 6 minutes, stirring it twice during that time ; put the lobster on to a dish, pour over the above preparation, and serve. In place of canned lobster, fresh boiled lobster may be used.