The Boston cooking-school cook book

vein, liver, and stomach. Crack claw shells with mallet, then remove all meat, scraping as close to shell as possible to obtain the color desired. Force meat through a sieve, add bread crumbs, cream, eggs slightly beaten, and salt, pepper, and Sherry wine to taste. Fill small timbale moulds two-thirds full, place in iron frying-pan, and pour in boiling water to two-thirds the depths of the moulds. Place over moulds buttered paper and cook on the range until firm, keeping water below the boiling-point. Remove from moulds and serve with Hot Mayonnaise (see p. 278). Lobster Cream I 2 lb. lobster ½ cup soft stale bread crumbs ½ cup milk ¼ cup cream 2 teaspoons Anchovy essence ½ teaspoon salt Few grains cayenne Whites 3 eggs Remove lobster meat from shell and chop finely. Cook bread and milk ten minutes. Add cream, seasonings, and whites of eggs beaten until stiff. Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds. Bake as Lobster Timbales. Remove to serving dish, having larger mould in centre, smaller moulds one at either end. Pour around Lobster Sauce I, sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley. Lobster Cream II 1 cup chopped lobster meat 1 tablespoon butter 1 tablespoon flour 1 teaspoon salt ⅛ teaspoon paprika Few drops onion juice 2 egg yolks ⅓ cup milk ⅓ cup heavy cream White one egg, beaten stiff Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream beaten until stiff, and white of egg. Fill buttered timbale moulds three-fourths full, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce. Chicken Timbales I Garnish slightly buttered Dario moulds with chopped truffles or slices of truffles cut in fancy shapes. Line with Chicken Force-meat I, fill centres with Creamed Chicken and Mushrooms, to which has been added a few chopped truffles. Cover with Force-meat, and bake same as Lobster Timbales Serve with Béchamel or Yellow Béchamel Sauce. Chicken Timbales II 2 tablespoons