Part 42 (1/2)

Some sp.a.w.n or coral.

Egg and bread-crumbs.

Parsley.

_Method._--Remove the flesh from the body of the lobster, and cut it up.

Pound the coral in a mortar, with half an ounce of b.u.t.ter, and rub it through a hair sieve. (If sp.a.w.n is used it need not be pounded.)

Melt 1 oz. of b.u.t.ter in a stewpan.

Mix in the flour; add the water; stir until it thickens.

Then add the coral, and b.u.t.ter, and cook well.

Next the cream, lemon juice, cayenne, pepper, salt, and lastly the chopped lobster.

Spread the mixture on a plate to cool.

When cool, shape into cutlets.

Egg and bread-crumb, and fry in hot fat in a frying-basket.

Put a piece of the feeler in each, to represent a bone.

Garnish with fried parsley.

Lobster Cutlets in Aspic.

Shape some of the lobster-cutlet mixture into cutlets.

Roll in dried and powdered coral, and put a piece of feeler in each.

Pour a little aspic jelly into a clean Yorks.h.i.+re-pudding tin, or frying-pan.

When set, lay the cutlets on it, and pour in, gently, enough aspic to cover them.

When firm, cut them out with a border of aspic to each, and serve on chopped aspic.

Fried Sole.

_Ingredients_--A sole.

Egg.

Bread-crumbs.

Parsley.

_Method._--Remove the dark skin, and notch the other, here and there, with a knife.

Dry the sole well in a floured cloth.

Brush over with egg, and cover with bread-crumbs.

Flatten them on with a broad-bladed knife, and fry the sole a golden brown in hot fat (for heat of fat _see_ French Frying).