Lobster with Pimolas
Mix one cup [Brown Sauce], one cup sliced pimolas, two hard-cooked eggs cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sautéd mushrooms, with two cups lobster meat. Serve when hot with slices of brown bread toast.
Lobster with Mushrooms
Melt three tablespoons butter; add one cup fresh mushrooms, cut in slices, few drops onion juice, two tablespoons flour, one cup cream or [Chicken Stock]; meat from a two-pound lobster and salt, pepper, and cayenne to taste. Serve when hot.
Lamb Terrapin
Mix two cups cold cooked lamb, cut in small pieces, two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons butter; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire Sauce, and one cup Lamb Stock, or milk. Cook five minutes. Add lamb and eggs and serve on graham toast.
Sautéd Oysters
Season four dozen large oysters with salt, pepper, onion juice and lemon juice. Dip in crumbs, egg and crumbs, and sauté in butter.