Boil a medium-sized lobster for 20 minutes; when cool, split in two. Remove flesh from shells and cut in dice. Fry in butter, add a glass of sherry. Add 2 tablespoonsful of cream sauce and ½ pint of cream, let it boil slowly for 10 minutes; in the meantime have 2 yolks of eggs, a few spoonsful of cream, an ounce of butter, mix slowly with the lobster and season to taste. Fill shells to the brim with this preparation and bake in oven.
SCALLOPS EN BROCHETTE
Alternate scallops and thin slices of bacon on skewers; place upright on the rack in the oven; bake until the scallops are well browned. Served on slices of buttered toast.
FILET OF SOLE FLORENTINE
After removing the skin put the fish in a plate with a slice of onion, a little parsley, and a spoonful of butter, ½ cup of white wine, salt, pepper, and cook for 10 minutes slowly; when cooked remove the fish, take a long porcelain dish in which you lay some boiled spinach fried a minute in butter with a suspicion of minced onion. Put the fish on top of this spinach, add the juice of the fish in the plate to a good white sauce, a spoonful of grated cheese, a pinch of cayenne, and cover the fish with this sauce, put in oven, brown nicely and serve in the same dish.
Any fine white fish may be similarly treated.