Page:The Boston cooking-school cook book (1910).djvu/433

 Mock Crabs

4 tablespoons butter 1/2 cup flour 1-1/2 teaspoons salt 3/4 teaspoon mustard 1/4 teaspoon paprika 1-1/2 cups scalded milk 1 can Kornlet 1 egg 3 teaspoons Worcestershire Sauce 1 cup buttered cracker crumbs

Melt butter, add flour mixed with dry seasonings, and pour on gradually the milk. Add Kornlet, egg slightly beaten, and Worcestershire Sauce. Pour into a buttered baking-dish, cover with crumbs, and bake until crumbs are brown.

Martin's Specialty

1/2 tablespoon onion (finely chopped) 2 tablespoons butter 1 cup chopped cooked chicken or veal 1 cup soft bread crumbs Stock 1 egg yolk Salt and pepper Lettuce

Cook onion in butter three minutes. Add meat and bread crumbs, moisten with stock, and add egg yolk and seasonings. Wrap in lettuce leaves, allowing two tablespoons mixture to each portion. Tie in cheese-cloth and steam. Remove to serving dish and pour around Tomato Sauce.

Sweetbread Ramequins

Clean and parboil a sweetbread and cut in cubes. Melt two tablespoons butter, add three tablespoons flour, and pour on gradually one cup chicken stock. Reheat sweetbread in sauce and add one-fourth cup heavy cream and one and one-half teaspoons beef extract. Season with salt, paprika, and lemon juice. Fill ramequin dishes, cover with buttered crumbs, and bake until crumbs are brown.

Sweetbread à la Mont Vert

Parboil a pair of sweetbreads, and gash. Decorate in gashes with truffles cut in thin slices, and slice in fancy shapes. Melt three tablespoons butter, add two slices onion, six slices carrot, and sweetbreads; fry five minutes. Pour off butter, and add one-fourth cup brown stock and