Modern cookery for private families

good _béchamel_ (see page 108), or the Lady’s Sauce, or the Cream Sauce of Chapter IV. A very white sauce best contrasts with the colour of the cutlets. This is an excellent and elegant dish, of which an admirable variety is made by the addition of three or four ounces of the freshest shrimps, quickly shelled, and chopped before they are thrown into the mortar, with half an ounce of butter and a little spice. All the coral can be added to the cutlets at pleasure; but it is generally in request for many purposes, and is required for this one only in part. _Obs._—As lobsters are well known to be the most indigestible of shell fish, and as they sometimes prove dangerously so to persons out of health, these pounded preparations are the best and safest forms in which they can be served: they should at all times be beaten to a smooth, _fibreless_ paste, before they are taken from the mortar; and no fish that is not entirely _fresh_ should ever be used for them. Prawns may be advantageously served in the same manner. For Indian Lobster Cutlets, see Chapter of Foreign Cookery. LOBSTER SAUSAGES. Let the fish be pounded as for the cutlets above or for _boudinettes_, but mix half or more of the coral with the flesh of the lobsters; shape it like small sausages, sprinkle them with the powdered coral, and heat them through in a Dutch or American oven. They may be brushed with clarified butter before the coral is strewed over them, but they scarcely need it. A fierce degree of heat will destroy the excellence of _all_ these preparations. BOUDINETTES OF LOBSTERS, PRAWNS, OR SHRIMPS. (ENTRÉE). (_Author’s Receipt._) When the fish has been prepared as above, mould it in as many _very small_ round cups as will suffice for a dish; heat them gently through at the mouth of the oven or before the fire, and serve them dry, or with a little rich white sauce, coloured with lobster-coral poured round, but not upon them. These _boudinettes_ are delicious, made entirely of