Modern cookery for private families

Before a lobster is sent to table take off the large claws, hold each of them firmly with the edge upwards, and with a quick light blow from a cutlet bat or ought else convenient for the purpose, crack the shell without disfiguring the fish. Split the tail open with a very sharp knife and dish the lobster in the manner shown in the engraving, either with, or without a napkin under it. When the soft part of the body is required to mix with the dressing, take it out before it is served, and add it to the _remoulade_, or other sauce with which it is to be mingled. The shrimp _chatney_ of Chapter VI. is a wholesome accompaniment to this fish; which we must remark here should be sparingly eaten, or altogether avoided, by persons in delicate health, and especially at night. It is too much the fashion to serve it as a supper dish at parties; and it sometimes produces dangerous attacks of indigestion and other illness. The flesh of the crab is much lighter. This is served in the shell, which should be entirely emptied and nicely cleaned out; the sides filled with the white flesh divided into small flakes, and the centre with the soft part or _cream_ as it is called. [Illustration: Dressed Crab. ] The flesh of two crabs can be served in one shell when a dish of handsome appearance is required, and the sauce can be mixed with it the instant before it is sent to table, though it will be whiter, and of better appearance without it. The centre may be filled with a red Imperial _Mayonnaise_, when a good effect is wanted. For other appropriate sauces see Chapter VI. LOBSTERS, FRICASSEED, OR AU BÉCHAMEL. (ENTRÉE.) Take the flesh from the claws and tails of two moderate-sized lobsters; cut it into small scallops or dice; heat it slowly quite through in about three quarters of a pint of good white sauce or _béchamel_; and serve it when it is at the point of boiling, after having stirred briskly to it