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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Lobster. |
BROILED LIVE LOBSTER.--Take a good-sized
live lobster, put him on his
back, crack his claws, and split
him up the middle from tail to
head; sprinkle a little salt and
pepper on the inside, and put him
at once on the fire (broiler) and
broil him slowly for about
twenty-five minutes. Mix in the
meantime two ounces of butter,
the juice of two lemons and a
little chopped parsley (all cold)
to a stiff sauce, and put same on
the lobster when serving him.
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LOBSTER SALAD.--Take the meat of a boiled
lobster and cut it into small
pieces, and cover with a dressing
prepared as follows:
Mash
the yolks of two hard-boiled
eggs, to which add a teaspoonful
of salt, two tablespoonsful of
fine olive oil, and rub together
until they are thoroughly mixed;
add to this one tablespoonful of
brown sugar and one of ground
mustard. Stir this mixture well,
and while stirring drop in it
sufficient sharp vinegar to make
a thick dressing. After putting
in a dish, decorate the edges of
the dish with a few leaves of
celery or the whites of eggs cut
into rings.
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LOBSTER PIE.--From a boiled lobster take
out the meat in as perfect a form
as possible, cut it into pieces
of equal size, put them into a
spider with the liquor that comes
out of the shell, two
tablespoonsful of celery vinegar,
a little red pepper, a pinch of
sugar, and two tablespoonsful of
butter; dredge with flour, cover
closely, and let it stew ten
minutes; then cook in dish with
light paste, the same as in
making a chicken pie. Serve hot.
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CROQUETTES OF LOBSTER.--Have the lobster
chopped fine and mix with salt,
pepper, bread crumbs and a little
parsley. Moisten with cream and a
little butter. Make them in
whatever form you desire, and
after dipping in egg and rolling
in bread crumbs, fry them.
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| LOBSTERS are most plentiful during the warmer months.
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