Red Garnish For The Mould

Mix a little coral from the lobster in a stewpan with enough aspic jelly to make it moist, stir as for the green mixture till set, then put it into a forcing bag, and use in the same manner as the green.

White Garnish For The Mould

Chop the white of a hard-boiled egg fine, then mix with it a teaspoonful of thick cream and half a gill of aspic jelly, stir till set, then put into a forcing bag and use as above.

Lobster A La Nantes Homard A Ia Nantes

Take a perfectly fresh live lobster, put it to cook in boiling water well seasoned with salt, and boil for twenty minutes to half an hour; then take up and remove the claws, crack the shell, and remove the meat, and cut it into slices in a slanting direction about a quarter of an inch thick; take all the creamy part from the head, and chop this fine. Take half a pint of Tomato sauce (vol. i.), add the creamy part of the lobster to it, with a wineglassful of claret, two chopped eschalots, and one ounce of good glaze; boil for ten minutes, then stir into it twelve raw bearded sauce oysters, and add the cut lobster with a pinch of salt and raw parsley. Turn out in the centre of a border of poached eggs (vol. i.), that are arranged on round croutons of fried bread and sprinkled with a few shreds of French green gherkins; use hot for a breakfast, luncheon, or dinner dish, or as an entree.

Lobster Salad A La Metz Salade De Homard A La Metz

Line some small egg moulds thinly with aspic jelly, and garnish them with tiny sprays of chervil and long Julienne strips of red and white egg garnish (see recipe), setting this all with aspic. Fill up the moulds with brunoise of cooked lobster, capers, and very thinly-sliced raw peeled cucumber; add some aspic, and put them aside till set, then dip these moulds into hot water, turn them out, and dish on a border of aspic set in a piccolo border mould. Fill up the centre with little blocks of fish cream (see recipe 'Fish Cream a la Metz') and scalloped slices of raw cucumber. Garnish the dish with a salad of crisp lettuce and lobster seasoned with oil and vinegar. Serve with Mayonnaise sauce (vol. i.) round the dish for luncheon, second course, or a cold collation.

Crayfish A La Bordelaise Ecrevisses A La Bordelaise

Thoroughly wash some live crayfish in cold water until quite free from grit, then dry in a clean cloth, and put them into a stewpan with enough white wine to cover them, two wineglassfuls of sherry, a bunch of herbs (bayleaf, parsley, and thyme), two cloves, two slices of turnip, half a leek, a blade of mace, one Jamaica peppercorn, one carrot, two onions, and the heart of a stick of celery, all cut in thin slices; let these boil for about twenty-five to thirty minutes, then strain the fish from the liquor; reserve one for each guest, to be used as described below; crack the shells of the remainder, and remove the meat from them and put aside till ready to use. For six to eight people take four good-sized onions and one carrot; peel and cut them up in tiny dice shapes, and put them to blanch; then strain and press from the water, and draw down in one ounce of good butter for about twenty minutes; add the liquor in which the crayfish were cooked, and let them simmer till reduced to the consistency of thick paste; add one ounce of glaze, tammy, and season with a little lemon juice, a pinch of castor sugar, a teaspoonful of chopped parsley, and a dust of Marshall's Coralline Pepper; then place the meat of the crayfish in the sauce, and warm in the bain-marie. When ready to serve take some silver or china shell cases and fill them with this mixture; place one of the whole crayfish (reserved for the purpose) on the top of each, and arrange the cups in an entree or flat dish on a napkin, as in engraving; garnish with green parsley, and serve very hot for a second-course dish or for an entree either for dinner or luncheon.