Salads, Sandwiches and Chafing-Dish Dainties Part 29

=Hawaiian Lobster Curry.=

(ADA D. WAGG.)

INGREDIENTS.

1-1/2 tablespoonfuls of b.u.t.ter.

1/2 an onion, chopped 1 clove of garlic, very fine.

A small piece of grated ginger root.

1-1/2 tablespoonfuls of cornstarch.

1-1/2 tablespoonfuls of curry powder.

1 pint of milk.

1 grated cocoanut.

Meat of a lobster weighing 2 pounds.

Salt and pepper to taste.

_Method._--Grate the cocoanut and set it aside to soak an hour in one pint of milk. Saute the onion and garlic in the b.u.t.ter, add the cornstarch and seasonings, and cook until frothy; add the milk strained from the cocoanut, gradually, and, when the sauce boils up once, add the lobster; salt and pepper to taste.

=Lobster a la Bechamel.=

INGREDIENTS.

Meat of 2 lobsters.

4 tablespoonfuls of b.u.t.ter.

4 tablespoonfuls of flour.

Salt and pepper.

Grating of nutmeg.

1 cup of cream.

4 yolks of eggs.

1 cup of white stock, seasoned with mace, bay leaf, etc.

1 teaspoonful of lemon juice.

Dried and sifted coral.

_Method._--Cut the lobster in delicate slices or in dice, as preferred.

Make a bechamel sauce, after the usual manner, of the b.u.t.ter, flour, seasonings, cream and stock. Add the lobster, and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer. Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served.

Oysters, clams, sweetbread, chicken or turkey may be served a la Bordelaise or Bechamel.

=Lobster a la Poulette.=

INGREDIENTS.

1/3 a cup of b.u.t.ter.

1/3 a cup of flour.

1/2 a teaspoonful of salt.

Dash of paprica.

1/4 a teaspoonful of white pepper.

1 cup of cream.

1 cup of well-seasoned chicken stock.

Juice of half a lemon.

2 hard-boiled eggs.

1 pint of diced lobster meat.

_Method._--Prepare a white sauce, using the ingredients mentioned, and adding the lemon juice by degrees. Add the lobster to the sauce. Cut the whites of the hard-boiled eggs in rings and pa.s.s the yolks through a sieve. Serve the lobster on bits of toast, or on thin crackers, with a sprinkling of the yolks over the lobster, and circles of the whites around it.

=Oyster Crabs a la Hollandaise.=

Remove the meat from one pint of oyster crabs; put this, with a little of the liquor, into the blazer, add two tablespoonfuls of b.u.t.ter, a dash of paprica and a scant half-teaspoonful of salt, and let cook three or four minutes without boiling. Set the blazer over hot water and add three-fourths a cup of hollandaise sauce (either hot or cold). Stir until the mixture is heated, then add one tablespoonful of lemon juice and one teaspoonful of chopped parsley. Serve on toast, in Swedish timbale cases or in patty cases.

=Hollandaise Sauce.=

Put one-fourth a cup of vinegar, two tablespoonfuls of b.u.t.ter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more tablespoonfuls of b.u.t.ter in bits.

Shrimps, oysters, lobsters and delicate fish are all good when served after this recipe.

=Devilled Crabs.=

Melt one tablespoonful of b.u.t.ter, add one tablespoonful of flour, and, when blended, one cup of milk. Add the yolks of two hard-boiled eggs rubbed through a sieve, and season to taste with salt, paprica, a teaspoonful of lemon juice and wine; cayenne, mustard and tobasco sauce are approved by some. Add one cup of crab meat and one-fourth a cup of canned mushrooms cut in quarters. Serve on toast.

=Oyster Crabs.=

INGREDIENTS.

1 pint of oyster crabs.

1 tablespoonful of b.u.t.ter.

1/2 an onion, sliced.

1 tablespoonful of flour.

1 cup of white stock.

1 teaspoonful of lemon juice.

1 tablespoonful of chopped parsley.

1 yolk of egg.

Salt and pepper.

_Method._--Melt the b.u.t.ter in the blazer, add the onion, and let cook until a light-brown color; add the flour and mix until smooth; add the stock and stir until it thickens. Add the crab meat, lemon juice, parsley, salt and pepper. Beat the yolk of the egg and add two or three spoonfuls of the sauce to it; mix well, add to the ingredients in the blazer, stir constantly, and serve as soon as heated.

=Crabs a la Creole.=

INGREDIENTS.

1 green pepper, chopped fine.

1 clove of garlic, chopped fine.

1 small onion, chopped fine.