Page:Meier - The Art of German Cooking and Baking.djvu/154



Preparation and ingredients are the same as in the preceding, No. 48. When the lobster is done, pour a cupful of cold water into the hot water and let the lobster cool in it. Then take it out, dry it and press it under a heavy board for one hour. When serving, brush it with oil and prepare it like the warm lobster. A mayonnaise dressing is nice with it.

Utilizing remnants of lobsters.

The preparation and ingredients are the same as those given under No. 38 and 39, Fish Croquettes or Cutlets.


 * 2 lobsters, 3 lbs.

⅛ lb. of butter

2 tbsps. of flour

½ pt. bouillon

1 tsp. of meat extract

1 pinch of salt

1 pinch of pepper

1 pinch of sugar

1 tbsp. of lemon juice

4 pepper-corns

1 clove

¼ bay-leaf

⅛ of an onion

2 tbsps. of Madeira

⅛ pt. of white wine

¼ pt. of champignons

3 truffles

1 cup tomatoes

Preparation: The lobster is prepared as given under No. 48. After the lobster is cooked, all meat is picked out, reserving the coral, which is pulverized. The ⅛ lb. of butter is browned with the flour, bouillon or water added and the coral put in. Meat extract, salt, pepper, sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and tomatoes added and and smooth. It is strained and must be about ¾ of a pint, this is all cooked ½ hour. This gravy must be very savory The champignons are cut into small pieces, the truffles peeled and chopped, then add the champignons, truffles and lobster to the strained gravy. This mixture is filled into buttered shells or small molds and baked in the oven for 5 to 10 minutes. Serve on slices of toast.

Remarks: This is a fine side-dish.

The preparation and ingredients are the same as given under No. 48. When the lobster is cooked and split, hot