The Boston cooking-school cook book

when making White Sauce. Lobster Farci 1 cup chopped lobster meat Yolks 2 “hard-boiled” eggs ½ tablespoon chopped parsley 1 cup White Sauce I Slight grating nutmeg ⅓ cup buttered crumbs Salt Pepper To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. Lobster and Oyster Filling (_For Patties or Vol-au-Vent_) 1 pint oysters 1¼ lb. lobster 1½ cups cold water 1 stalk celery 1 slice onion Salt ¼ cup butter ⅓ cup flour ¾ cup cream Worcestershire Sauce Lemon juice Paprika Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain. Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in strips; then add seasonings. One-half teaspoon beef extract is an improvement to this dish. Fricassee of Lobster and Mushrooms 2 lb. lobster ¼ cup butter ¾ lb. mushrooms Few drops onion juice ¼ cup flour 1½ cups milk Salt Paprika 2 tablespoons Sherry wine Remove lobster meat from shell and cut in strips. Cook butter with mushrooms broken in pieces and onion juice three minutes; add flour, and pour on gradually milk. Add lobster meat, season with salt and paprika, and, as soon as lobster is heated, add wine. Remove to serving dish, and garnish with puff paste or toast points and parsley. Lobster and Oyster Ragout ¼ cup butter ¼ cup flour ¾ cup oyster liquor ¾ cup cream ¾ teaspoon salt ¼ teaspoon pepper Few grains cayenne Few drops onion juice 1 pint oysters parboiled ¾ cup lobster dice 1½ tablespoons Sauterne 1 tablespoon finely chopped parsley Make a sauce of first eight ingredients. Add oysters, lobster dice, wine, and parsley. Stuffed Lobster à la Béchamel 2 lb. lobster 1½ cups milk Bit of bay leaf 3 tablespoons butter 3 tablespoons flour ½ teaspoon salt Few grains cayenne Slight grating nutmeg 1 teaspoon chopped parsley 1 teaspoon lemon