The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

into the white sauce as there directed, and put them by until cold; then put a little clear aspic jelly (No. 1360) in the bottom of a flat cylinder mould, ornament it with the whites of hard-boiled eggs cut in diamonds, squares, leaves, and crescents, arranged in the form of wreaths, branches, &c.; just cover with a little more jelly, and when set lay in the slices of lobster slanting, one resting upon the other, and fill up the mould with aspic, place it on the ice, and when firm dip the mould in warm water, and turn the aspic out upon your dish; fill the centre with some finely cut salad, upon which build some more lobster, which sauce over with a sauce mayonnaise à la gelée (No. 1361), but not to run over the aspic. No. 1048. _Homard au Gratin._ Procure three small lobsters, cut them down the centre, save all the shells, and cut the flesh into small slices, put a spoonful of chopped onions into a stewpan, with a small piece of butter, pass them over a sharp fire a few minutes, keeping them stirred; then add a pint of white sauce, reduce one-third, keeping it stirred, add the flesh of the lobster, season with a little pepper, salt, cayenne, and essence of anchovies; stir gently over a sharp fire, and when boiling take it off, stir in the yolks of two eggs, put it into the shells, egg and bread-crumb over, place them in a warm oven ten minutes, salamander of a good colour, and serve very hot, dressed upon a napkin, garnished with a few sprigs of fresh parsley. Lobsters au gratin may also be served in silver, escalope shells if handy are preferred. No. 1049. _Crabs_ May be dressed in salad, like lobster, cutting the hard part into as large slices as possible, and passing the soft through a hair sieve, and mixing it with the sauce. No. 1050. _Coquilles aux Huîtres._ Procure the deep shells of twelve oysters, which well clean, butter the interior slightly, and as many bread-crumbs as will adhere