366. Lobster Cutlets, Victoria.
—The same as for the above, only giving them the shape of a chop, and when serving stick a lobster leg in the point of each one.
367. Stuffed Lobster.
—Fill six empty lobster-tails with forcemeat ([No. 222]), roll them in bread-crumbs, put them on a baking-dish, smoothing the surface with the blade of a knife; place them in a baking-pan. Pour a little clarified butter over, and brown gently in the oven for six minutes, and serve on a folded napkin with a garnishing of parsley-greens.
368. Fried Soft-shelled Crabs.
—Procure six good-sized, live, soft-shelled crabs, cleanse and wash them thoroughly, and dip each one in flour, then in beaten egg, and finally in rasped bread-crumbs or pulverized crackers, using them very lightly. Fry in very hot fat for five minutes, drain, season with one pinch of salt, evenly divided, and serve on a hot dish with a folded napkin with fried parsley around.
369. Broiled Soft-shelled Crabs.
—Have six good-sized, fresh, soft-shelled crabs, cleanse and wash them well, then drain them, oil them slightly, and season with a pinch of salt and half a pinch of pepper. Put them on the broiler, and broil for five minutes on each side. Have six pieces of toast ready, lay a crab on top of each, slightly glaze them with a little maître d’hôtel butter ([No. 145]), and serve. This makes a delicious dish, but must be served very hot.
370. Hard-shelled Crabs à la Diable.
—Fill six thoroughly cleaned crab-shells with some crab forcemeat ([No. 223]), flatten them with the hand, besprinkle with fresh bread-crumbs, smooth the surface with the blade of a knife, moistening the top with a very little clarified butter. Place them on a baking-pan, and bake a little brown for six minutes. Serve on a hot dish with a folded napkin decorated with parsley-greens.