LOBSTER FILLING FOR PATTIES
- 1 cupful of lobster meat cut into dice.
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- 1 cupful of milk.
- 1 teaspoonful of salt.
- ¼ teaspoonful of pepper.
- Dash of cayenne.
- 2 yolks.
Put the butter into a saucepan; when melted add the flour, and cook a few minutes, but not brown; add slowly the milk or cream, and stir until perfectly smooth. To this white sauce add the two yolks beaten, and stir them in off the fire; then add the meat, season, and replace on the fire until sufficiently thickened. Mix carefully with a wooden spoon, so as not to break the meat. The filling should be very creamy. The salpicon given below may be used for filling, if preferred.
SALPICON OF LOBSTER
- 1 tablespoonful of lobster meat cut into dice.
- 6 mushrooms.
- 1 truffle.
- 1 tablespoonful of butter.
- 1 teaspoonful of flour.
- ¼ cupful of white stock.
- ¼ cupful of cream.
- Salt and cayenne.
Put one level tablespoonful of butter into a saucepan, and when melted add one level tablespoonful of flour; cook, but not brown; add slowly the stock, and stir until perfectly smooth; then add the cream; after it begins to thicken add the lobster meat, the chopped truffle, and the mushrooms cut into dice. Season highly with salt and cayenne or paprica. Let simmer for five minutes. This must be creamy, but not too soft. It can be served as filling for patties or potato croustades, or may be served in paper boxes. This amount makes about a cupful of salpicon, which is enough for six patties.
CRABS
Crabs are in season during the months of May, June, July, and August. They may be had at other times, but are then light and stringy. Soft-shell crabs are best in July and August. Like lobsters, crabs must be bought while alive, and boiled in the same way. Put them head first into hot water. After five minutes add one tablespoonful of salt, and boil for thirty minutes.
When cold remove the shells, the stomach, which is just under the head, the gills, and the intestine. Take out the meat carefully.