SHELLFISH. 57 



mortar, and blend them well with a mixture made 

 as follows. Take the flesh of a small lobster, place 

 it in a mortar and pound it thoroughly with the 

 hard-boiled yolks of the eggs, and two ounces of 

 butter, a grain of cayenne, a teaspoonful of essence 

 of anchovy. When these ingredients are thoroughly 

 well-mixed and pounded, fill the whites with the 

 mixture. Place a sprig of watercress in each Qgg 

 and garnish with small salad. 



Lobster au Gratin. 



Split and take all the meat from a good-sized 

 lobster; cut the meat into dice shapes. Mix all the 

 coral cream, or soft part, and the inside of the hard, 

 with half a pint of white sauce, in which a dessert- 

 spoonful of anchovy sauce and half a wine-glass of 

 sherry has been added ; mix in a dust of cayenne. 

 Put this sauce in a stewpan with the meat, make it 

 hot, and fill the body shells of three small lobsters 

 cut in halves ; rasp a few bread-crumbs over each 

 shell, put a little butter on each to prevent the 

 crumbs burning, and put them in a Dutch oven 

 before the fire for five minutes, and serve. 



Lobster Quenelles. 



Take a freshly-boiled hen lobster, and remove 

 the meat, pith, coral and spawn. Cut up the tail 

 into neat scollops and place these in a stewpan 

 with a little lobster butter ; next place all the re- 

 mainder of the meat and pith of the lobster in a 

 mortar, with the flesh of a large whiting, four 

 ounces of butter, and six ounces of panada ; add 

 t\\'o whole eggs and two yolks. Season with nut- 



