Mince the lobster fine, and season with pepper and salt, make good and thick with drawn butter. Mix with the lobster enough to make it stick together. Shape with the hands into cutlets, roll in bread crumbs and fry in hot lard.
_The Sauce:_--Make rather a thin custard, season with pepper, salt and a little nutmeg and chopped parsley, place over the cutlets.
Take a boiled lobster and split it open, cut the meat into small pieces and put into a saucepan with one pint of milk; when boiling add two tablespoons of flour dissolved in a little water, and boil ten minutes. Season with salt, pepper and a small piece of butter. Just before serving pour in a wineglassful of sherry. Canned lobster may be used with very good results.
One cup melted butter is put in a lined saucepan, and three tablespoons of flour which are rubbed well into the butter, one half teaspoon of mace, a little pepper and salt. The juice of the oysters is put into this to make it thin, and little by little one quart of boiling milk to one quart of oysters. Last the oysters are put in very carefully and given a very short boil. The whole is pretty thick and is then put into a pie dish with pie crust over; one cup of cream is put in just before the oysters are emptied into the pie dish.
Crust:--One pound of butter, one pound of flour, one half cup of water. Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one cup of cream or milk, one pint of oysters.
Butter the dish; cover the bottom of the dish with bread crumbs, add a layer of oysters, season with pepper and salt, then bread crumbs and oysters until you have three layers. Finish with crumbs, cover the top with small pieces of butter, bake half an hour.
One quart of milk, two tablespoons flour three tablespoons butter, pepper and salt. Put milk in double boiler, mix butter and flour thoroughly, adding a little cold milk before stirring into the hot milk; cook: One pint of oysters, let simmer in their liquor for about five minutes, then skim out, drop into the cream sauce. Prepare thin slices of crisp toast, lay on heated platter; pour over creamed oysters, serve at once. Delicious.
Twenty-five oysters, one dessertspoonful chopped parsley, three ounces butter, one and one half ounces flour, one gill milk or cream, one teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and pepper. Boil the oysters in their own liquor five minutes, cut them in rough pieces, melt the butter in a saucepan, stir in the flour, add cream by degrees, also oyster liquor, boil two minutes, add then the parsley, pepper, and salt, put in the oysters and allow the mixture to cool. Form it then into croquettes on a slightly floured board. Roll in the beaten egg and bread crumbs and fry in hot fat two minutes.