56 SHELLFISH. 



Lobster en Beignets. 



Beignets de Homard. 



Divide a lobster into as nice pieces as possible, 

 and dip each into a good frying batter, adding 

 to it a little cayenne pepper, and a few drops of 

 essence of anchovies. Fry the beignet quickly in 

 good fat, and serve hot. 



Lobster Boudinettes. 



Pound a lobster, mixing half of the coral with 

 the flesh ; also some prawns or shrimps in equal pro- 

 portions to the lobster ; an ounce and a half of 

 butter, a saltspoonful of salt, a dust of cayenne ; rub 

 them through a sieve and mould this mixture into 

 some very small bouchee cups, heat them in an 

 oven ; roll some powdered lobster over them, and 

 serve with a little rich white sauce coloured with 

 the spawn. 



Lobster Creams. 



Take the flesh of a lobster, pound it well in the 

 mortar with cream, rub it through a sieve, add an 

 eggspoonful of anchovy sauce, and beat it up well 

 in a pound of Devonshire clotted cream ; put this 

 into the little French white china souffle moulds ; 

 strew coral over the top and serve. 



Lobster Eggs. 



CEufs au Homard. 



Cut a small slice from each end of some hard- 

 boiled eggs, and cut them into halves the round 

 way. Take out the yolks, and pound them in a 



