Part 14 (1/2)

_Method._--Put the white sauce and eggs into a jug, which must be placed in a saucepan of boiling water.

Stir until the mixture thickens, being careful it does not curdle.

When quite ready, add the lemon juice or vinegar.

Lobster Sauce.

_Ingredients_--1 small lobster.

Some sp.a.w.n.

1 oz. of b.u.t.ter.

1 oz. of flour.

pint of milk.

gill of cream.

A few drops of lemon juice.

Pepper and salt.

_Method._--Remove the flesh from the body and claws of the lobster, and cut it in small pieces.

Then boil the sh.e.l.l, broken small, in the milk.

Rub the sp.a.w.n with oz. b.u.t.ter through a hair sieve.

Melt the remaining b.u.t.ter in a small stewpan.

Mix in the flour smoothly, and then add the milk, strained.

Stir until it thickens.

Put in the sp.a.w.n and b.u.t.ter, and continue stirring until the flour is well cooked.

Then add the cream--let it boil in the sauce--and lastly, the lemon juice, pepper and salt, and lobster.

Lobster Sauce (a plainer Receipt).

_Ingredients_--Part of a tin of lobster.

1 oz. of b.u.t.ter.

1 oz. of flour.

pint of milk.

A few drops of lemon juice, or a teaspoonful of vinegar.

Pepper and salt.

_Method._--Cut up the lobster.

Melt the b.u.t.ter in a small stewpan.

Mix in the flour smoothly.