No. 177. Stewed Lobster.—Stir flour enough into half a pint of milk to give it a creamy thickness, heat to boiling, and remove from fire, then stir in one tablespoon of butter; drain the liquor from a one pound can of lobster, chop the meat rather coarse, and add it to the sauce, season with salt and pepper and, add a teaspoon of lemon juice, simmer ten minutes and serve hot.
No. 178. Lobster Patties.—Chop fine one pound boiled lobster meat, mash the coral smooth and mix with the lobster butter and meat, add the yolks of three hard boiled eggs grated fine, season with salt, cayenne and mace or nutmeg and a very little grated lemon peel; moisten the whole with cream, melted butter or salad oil. Put into saucepan, add a little water and let it just come to a boil, have the patty pans all ready, fill with the mixture and serve.
No. 179. Lobster Croquettes, No. 1.—Chop fine one pint boiled lobster meat, add half a pint bechamel sauce ([No. 31]) to which has been added the yolks of two eggs mixed in a little water, then add two tablespoons tomato sauce ([No. 51],) little pepper, salt and nutmeg, set on ice to get cold. When thoroughly cold form into croquettes, roll in crumbs and beaten egg then in crumbs again and fry in hot fat. Drain and serve.
No. 180. Lobster Croquettes, No. 2.—Chop fine one pint boiled lobster meat, season with salt, mustard and cayenne, moisten with cream sauce ([No. 18].) When the mixture is cool enough shape into croquettes, roll in crumbs, dip in beaten egg, roll again in crumbs and fry in hot fat, drain on paper, serve on a napkin, garnish with parsley.
No. 181. Oysters, to Fry in Crumbs.—Medium sized oysters are the best for this purpose. Season with salt and pepper and let them stand a few minutes, then roll in cracker or bread crumbs, dip in egg beaten up in milk and roll again in crumbs, fry quickly in hot fat; drain on paper as fast as taken up. Serve hot, garnished with slices of lemon. Have them as free from grease as possible.
No. 182. Oysters, to Broil.—Large oysters are preferable. Dry them in a napkin and dip each one in melted butter and dust slightly with salt and white pepper or cayenne, then roll in fine cracker dust and broil on a fine wire broiler, or they may be broiled without the crumbs, then served on well buttered soft toast spread with finely chopped celery, or mushrooms, or both, they are delicious in this way.
No. 183. Oyster Saute.—Prepare, as for frying in lard, or for broiling, and fry the oysters in butter, turning them, so as to cook both sides.
No. 184. Steamed Oysters are esteemed a delicacy served with plain, melted butter and seasoning to taste.
No. 185. Oysters Creamed on Toast.—Chop one pint oysters moderately fine, season with salt, pepper and a suspicion of mace, and put them into saucepan with melted butter. Beat the yolks of two eggs with one gill rich cream, stir in with the oysters until they begin to harden, then pour over buttered toast and serve.
No. 186. Oysters, to Parboil or Blanch.—Put them on to boil without any liquor, as enough comes from the oyster, stir or shake in a saucepan slightly at first, when the edges begin to wrinkle and the oyster looks plump they are ready for sauces and other ways of cooking, in some of which it will be noted they have to be bearded, that is, the black edges trimmed off.