SHELLFISH. 55 



Cut some carrots and onions in very small dice, 

 fry them in butter till they are coloured, moisten 

 them with chablis, and glaze them ; pour in some 

 Espagnole sauce, and strain in through a tammy 

 the liquor in which the crayfish have been cooked. 

 Reduce the whole, and add some chopped parsley 

 and cayenne pepper. Pile the crayfish high, and 

 pour the sauce over them. 



Crayfish (for a Ball Supper Dish). 



Take twenty-five crayfish, wash them well, and 

 put them into a three-quart stewpan, with one sliced 

 onion, a handful of parsley, two pinches of salt, 

 and four of pepper, with one gill of chablis or 

 sauterne. -- 



Cover the stewpan, put it on a very brisk fire, 

 boil for ten minutes, tossing the crayfish three 

 times ; when done they should be of a bright red 

 colour. Take out the onion and parsley, drain the 

 crayfish, and dish them on a napkin in the shape of 

 a pyramid ; garnish with fresh parsley. 



Lobster Baskets. 



Corbeilles au Homard. 



Take some hard-boiled eggs and cut them into 

 halves longways. Take out the yolks and pound 

 them in a mortar with the flesh of a hen lobster, two 

 ounces of butter, a grain of cayenne, a teaspoonful 

 of essence of anchovy, and the coral and spawn of 

 the lobster. When well mixed fill the eggs with the 

 mixture. Take some of the claws and put them 

 across to look like a basket handle ; garnish with 

 small salad and aspic. Oysters can be dressed thus. 



