SS SHELLFISH. 



meg, cayenne pepper, and a teaspoonful of anchovy. 

 Pound the forcemeat thoroughly, and when well 

 mixed, remove it into a basin ; then form the 

 quenelles with a spoon, smooth with a knife 

 dipped in water, and place them in a well-buttered 

 saute-pan ; pour enough light veal or chicken broth 

 over them ; let the stock reboil, place a buttered 

 paper over the quenelles, and poach for seven or 

 eight minutes on the side of the stove. Dish them 

 on a potatoe border and serve with Sauce Tartare. 



Lobster Rolls. 



Cut up a lobster into small pieces, mixing it 

 with all the soft parts of the body. 



Make a sauce as follows. Put two ounces of 

 fine flour into a saucepan with a gill of milk or 

 cream, stir over the fire till it begins to thicken ; 

 then add two ounces of fresh butter, and work the 

 paste vigorously over the fire until it is well 

 blended. Take off the fire, and add the yolks of 

 two eggs, thoroughly mixing them ; add a pinch of 

 cayenne, a few drops of essence of anchovies, and 

 mix the lobster and the sauce together. Roll out 

 puff paste four inches square, put a tablespoonful 

 of the lobster in the centre, fold over so as to form 

 a case, press neatly together and trim the edges. 

 Place on a baking sheet and bake for a quarter of 

 an hour. 



Lobster Souffle k la Kate Terry. 



Pound six ounces of lobster and four boned 

 anchovies in a mortar till smooth ; add a table- 



