Page:The Boston cooking-school cook book (1910).djvu/232

 Lobster and Oyster Filling

(For Patties or Vol-au-Vent)

1 pint oysters 1-1/4 lb. lobster 1-1/2 cups cold water 1 stalk celery 1 slice onion Salt 1/4 cup butter 1/3 cup flour 3/4 cup cream Worcestershire Sauce Lemon juice Paprika

Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain. Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in strips; then add seasonings. One-half teaspoon beef extract is an improvement to this dish.

Fricassee of Lobster and Mushrooms

2 lb. lobster 1/4 cup butter 3/4 lb. mushrooms Few drops onion juice 1/4 cup flour 1-1/2 cups milk Salt Paprika 2 tablespoons Sherry wine

Remove lobster meat from shell and cut in strips. Cook butter with mushrooms broken in pieces and onion juice three minutes; add flour, and pour on gradually milk. Add lobster meat, season with salt and paprika, and, as soon as lobster is heated, add wine. Remove to serving dish, and garnish with puff paste or toast points and parsley.

Lobster and Oyster Ragout

1/4 cup butter 1/4 cup flour 3/4 cup oyster liquor 3/4 cup cream 3/4 teaspoon salt 1/4 teaspoon pepper Few grains cayenne Few drops onion juice. 1 pint oysters parboiled 3/4 cup lobster dice 1-1/2 tablespoons Sauterne 1 tablespoon finely chopped parsley

Make a sauce of first eight ingredients. Add oysters, lobster dice, wine, and parsley.