Margaret Brown's French Cookery Book

1/2 pint of gravy in pan; if not, add more hot water; dredge in a full teaspoonful of flour with a bit of butter, a lemon sliced thin; stir this smooth, then pour in gravy-boat; lay slices of lemon over fish and serve with mashed potatoes. No. 202. LOBSTER SAUCE. Pick out the meat, boil down the shell, use the liquor for making the sauce with minced lobster, and buttered rolled flour. The berries may be used uncrushed. No. 203. OYSTER SAUCE. Open the oysters, strain the liquor, put it in saucepan with butter rolled in flour; when melted add the oysters and a little cream. As soon as it boils add lemon juice; beaten mace and white pepper may be used. No. 204. SOFT CLAMS FRIED. Take them from the shell, wash them in plenty of water, lay on a napkin to dry. Roll in flour very thickly; have a frying-pan one-third full of hot lard, a tablespoonful of salt to 1 pound of lard; lay the clams in with a fork one at a time; lay close together, and fry gently till brown on one side, then turn them over and let the other side brown. Place in hot dish ready for table. No. 205. CRABS DRESSED COLD. Pick out all the flesh, mix it with oil, vinegar, cayenne pepper, and some yolks of hard boiled eggs; put all this in the shell, then on a dish with fresh herbs and lettuce around it--fresh water-cresses will do to decorate with. No. 206. LOBSTER SALAD. Pick out all the flesh from the lobster, taking care of the coral, if any; cut up the meat, not very small, put it in a salad dish, add anchovy, a few olives, chopped pickles, quartered hard boiled eggs, lettuce torn but not cut up; just before serving pour over the dressing; stew coral on top; sliced cucumber and an onion might be added. The dressing is prepared in this way: Beat well the yolks of two fresh eggs and stir in one half teaspoonful of salt, 4 teaspoonfuls of mixed mustard, a pinch