A guide to modern cookery

a second time; rub the sauce through tammy, and pour it over the pieces of lobster. 949—HOMARD A LA NEW-BURG (with the lobster cooked) Cook the lobster in _court-bouillon_. Remove the shell from the tail; take the meat therefrom, and cut it into regular slices. Lay these slices in a liberally-buttered sautépan, season strongly, and heat the slices on both sides until the outside membrane acquires a fine red colour. Moisten with enough Madeira to almost cover the slices, and reduce the moistening almost entirely. When dishing up, pour a leason, composed of one and one-quarter pints of cream and two egg-yolks, over the slices. Stir gently on the side of the fire until the thickening has been effected by the cooking of the egg-yolks, and serve in a lukewarm timbale. 950—HOMARD A LA PALESTINE Cut up the live lobster and toss it in butter with a _mirepoix_ prepared in advance, as for crayfish intended for potage bisque. Moisten with two-thirds pint of white wine, one pint of fish _fumet_, and three tablespoonfuls of burnt brandy. Cover and cook for fifteen minutes. Now detach the sections of the tail and the claws; withdraw the meat from them, and keep them hot in a small covered saucepan with a little butter. Pound the carapace and remains of the lobster in a mortar; fry them in four tablespoonfuls of very hot oil, and add thereto an ordinary _mirepoix_, cut very fine. Moisten with the cooking-liquor of the lobster, and set to cook for one-quarter hour. Strain through muslin; leave to stand for five minutes, that the oil may rise to the surface, and then completely remove it. Reduce this liquid to one-quarter pint; thicken it with the reserved creamy parts of the lobster, rubbed through tammy, and two tablespoonfuls of fish velouté, and finish this sauce with two and one-half oz. of curry butter. Arrange a border of pilaff rice (No. 2255) on the dish intended for the lobster; set the pieces of lobster, kept hot, in the centre, and coat these with a few tablespoonfuls of curry sauce. Serve the remainder