35 
Boil the rock lobster and shrimp in their shells in salted water 
and tarragon for twenty minutes. Then remove the meat from the 
shell. Cook the onion and celery in the fat until brown, stir in 
flour, salt, and chili powder and slowly add the water. Stir until 
smooth and cook over heat for 15 minutes. Add tomatoes, vine- 
gar, and sugar and cook until thickened; add shrimp and lobster 
and cook until thoroughly heated. Mold rice in cones or in a-ring 
and surround with shrimp and lobster creole. Garnish with as- 
paragus tips and deviled eggs and pimento. Serves 6 to 8. 
1s actu- 
ally meat from the tail of a sea crawfish. It is a crustacean and 
comes to New York from Florida, Cuba, and South Africa. Rock 
N.B. Rock lobster, also known as “poor man’s lobster, 
lobster 1s inferior to real Maine lobster, but with clever cooking 
may be very delicious. 
SAUCES AND Eccs 
Potato Omelet with Watercress 
T™ cup milk Vs teaspoon salt 
1 cup mashed potatoes 2 tablespoons chopped water- 
2 tablespoons butter cress 
4 eggs 
Mix potato with 1 tablespoon butter, milk seasoning and water- 
cress. Separate the eggs and add beaten yolks to potato mixture. 
Fold in the stiffy beaten egg whites. Heat remaining tablespoon 
butter in a skillet, add egg mixture and cook slowly. As omelet 
becomes firm on the bottom lift edges with a spatula to let raw 
mixture run underneath. Place under the broiler to brown top. 
Crease omelet with a knife, fold over and serve. Serves 6. 
a 
Brown Sauce 
2 tablespoons each of carrot, 2 cloves 
onion, celery 4 tablespoons butter 
1 shallot 4 tablespoons flour 
Vy, bay leaf 2 cups brown stock 
Sprig of thyme and parsley Salt and pepper 
6 pepper corns 
