1 teaspoonful of salt.
1/8 teaspoonful of Cayenne.
1 tablespoonful of flour.
Mix in a saucepan one tablespoonful of the butter and all the flour. Have the stock or cream hot, and pour it gradually on the butter and the flour, stirring all the time. Add half the salt and pepper, and cook for one minute. Have the lobster cut fine, and seasoned with the other half of the salt and pepper. When the sauce has cooked for one minute, add the lobster. Now pour the mixture into a shallow escalop dish. Sprinkle the grated bread crumbs on this, and then dot with the half tablespoonful of butter. Bake in a hot oven for fifteen minutes.
If cream be used, measure the flour lightly; but if stock be taken, allow a generous tablespoonful.
Escaloped Crabs.
Prepare the same as escaloped lobster; using, however, only half a pint of crab meat.
Escaloped Shrimps.
Prepare this dish in the same manner as escaloped lobster; substituting, however, shelled shrimps for the lobster.