LOBSTER SAUSAGES

Let the fish be pounded as for the cutlets above or for _boudinettes_, but mix half or more of the coral with the flesh of the lobsters; shape it like small sausages, sprinkle them with the powdered coral, and heat them through in a Dutch or American oven. They may be brushed with clarified butter before the coral is strewed over them, but they scarcely need it. A fierce degree of heat will destroy the excellence of _all_ these preparations.

BOUDINETTES OF LOBSTERS, PRAWNS, OR SHRIMPS. (ENTRÉE).

(_Author’s Receipt._)

When the fish has been prepared as above, mould it in as many _very small_ round cups as will suffice for a dish; heat them gently through at the mouth of the oven or before the fire, and serve them dry, or with a little rich white sauce, coloured with lobster-coral poured round, but not upon them. These _boudinettes_ are delicious, made entirely of shrimps or prawns, which it is an advantage to have prepared as follows, either for this purpose or for potting simply, as they will then be firmer, and will also remain good much longer:—Shell them quickly, and touch them as little as possible in the process; put them into an enamelled saucepan with about three ounces of butter to the quart, and strew the spice upon them; place them by the side of a gentle fire that they may heat through very gradually, and shake the saucepan round occasionally to mingle the seasoning equally with them. Do not allow them to boil, as that would render them tough, but when they are heated quite through and the butter approaches the point of simmering, draw them from the fire; let them remain for a few minutes in the saucepan, then lay them very evenly and closely into the pans and pour the butter on them; but let it be clear from sediment, or from any liquid which may be perceptible at the bottom of the saucepan. When merely required for _boudinettes_, the fish may be turned into a large pan or basin and left until thoroughly cold, then chopped small upon a dish with the butter in which they are imbedded, and pounded as usual; no additional butter will be required for them, and part of that in which they have been heated may be set aside for fish-sauce when the proportion of it directed here is considered too large. As it should cover the shrimps entirely when they are potted whole, sufficient to do so should be melted with them. It is an excellent plan to dissolve it in a separate saucepan, to skim it well, and after it has stood to become clear, to pour it gently over the shrimps, leavi

_Obs._—Lobsters and shrimps, or prawns, in equal proportions, answer _extremely_ well for _boudinettes_ as for potting.