A guide to modern cookery

the pieces of lobster. Heat the whole without boiling; add a few drops of lemon juice, two and one-half oz. of butter cut into small pieces, and one-half tablespoonful of chopped chervil and tarragon, and stir over the stove with the view of thoroughly mixing the whole. Dish as directed in the preceding recipe. 941—HOMARD BOUILLI A LA HOLLANDAISE Cook the lobster in a _court-bouillon_ (No. 163), allowing twenty minutes for a specimen weighing two lbs. As soon as the lobster is cooked, drain it; split it in two lengthwise without completely severing the two halves; lay it on a long dish covered with a napkin, and surround it with very green, curled-leaf parsley. Serve with it, at the same time, a timbale of floury potatoes freshly cooked _à l’anglaise_, and a sauceboat of melted butter. 942—HOMARD A LA BROCHE Select a lobster that seems full of life, and, after killing it, fix it on the spit. Put into the dripping-pan six oz. of butter, one-half bottle of champagne, salt, and peppercorns. In order to cook it to perfection, frequently baste it with this mixture, and allow one hour before a red fire for a specimen weighing three lbs. It may be dished with two accompaniments:— 1. A hot ravigote sauce combined with the gravy of the lobster, from which all grease has been removed. 2. Strain the contents of the dripping-pan (cleared of all grease) through a fine sieve; reduce it by a quarter over a brisk fire; add three tablespoonfuls of meat-glaze, two tablespoonfuls of Worcestershire sauce, and a little chopped parsley, and finish this sauce with three oz. of butter and a few drops of lemon juice. 943—HOMARD CARDINAL Plunge the live lobster into boiling _court-bouillon_, and cook it after the manner directed under “Homard à la Hollandaise” (No. 941). The moment it is cooked, cut it in two lengthwise; withdraw the meat from the tail, slice it, and keep it hot in a little Cardinal sauce. Disconnect the claws; open them sideways, and withdraw all their meat without breaking them. Cut the withdrawn meat into dice,