Page:The Boston cooking-school cook book (1910).djvu/644

 Lobster à la Delmonico

2 lb. lobster 1/4 cup butter 3/4 tablespoons flour 1/2 teaspoon salt Few grains cayenne Slight grating nutmeg 1 cup thin cream Yolks 2 eggs 2 tablespoons Sherry wine

Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and wine.

Lobster à la Newburg

2 lb. lobster 1/4 cup butter 1/2 teaspoon salt Few grains cayenne Slight grating nutmeg 1 tablespoon Sherry 1 tablespoon brandy 1/3 cup thin cream Yolks 2 eggs

Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff Paste Points.

Clams à la Newburg

1 pint clams 3 tablespoons butter 1/2 teaspoon salt Few grains cayenne 3 tablespoons Sherry or Madeira wine 1/2 cup thin cream Yolks 3 eggs

Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams, seasonings, and wine. Cook eight minutes, add soft part of clams, and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce.

Shrimps à la Newburg

1 pint shrimps 3 tablespoons butter 1/2 teaspoon salt Few grains cayenne 1 teaspoon lemon juice 1 teaspoon flour 1/2 cup cream Yolks 2 eggs 2 tablespoons Sherry wine

Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one