Meat of 2 lobsters. 4 tablespoonfuls of butter. 4 tablespoonfuls of flour. Salt and pepper. Grating of nutmeg. 1 cup of cream. 4 yolks of eggs. 1 cup of white stock, seasoned with mace, bay leaf, etc. 1 teaspoonful of lemon juice. Dried and sifted coral.
_Method._--Cut the lobster in delicate slices or in dice, as preferred. Make a bechamel sauce, after the usual manner, of the butter, flour, seasonings, cream and stock. Add the lobster, and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer. Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served.
Oysters, clams, sweetbread, chicken or turkey may be served à la Bordelaise or Bechamel.
1/3 a cup of butter. 1/3 a cup of flour. 1/2 a teaspoonful of salt. Dash of paprica. 1/4 a teaspoonful of white pepper. 1 cup of cream. 1 cup of well-seasoned chicken stock. Juice of half a lemon. 2 hard-boiled eggs. 1 pint of diced lobster meat.
_Method._--Prepare a white sauce, using the ingredients mentioned, and adding the lemon juice by degrees. Add the lobster to the sauce. Cut the whites of the hard-boiled eggs in rings and pass the yolks through a sieve. Serve the lobster on bits of toast, or on thin crackers, with a sprinkling of the yolks over the lobster, and circles of the whites around it.
Remove the meat from one pint of oyster crabs; put this, with a little of the liquor, into the blazer, add two tablespoonfuls of butter, a dash of paprica and a scant half-teaspoonful of salt, and let cook three or four minutes without boiling. Set the blazer over hot water and add three-fourths a cup of hollandaise sauce (either hot or cold). Stir until the mixture is heated, then add one tablespoonful of lemon juice and one teaspoonful of chopped parsley. Serve on toast, in Swedish timbale cases or in patty cases.
Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more tablespoonfuls of butter in bits.