Page:Domestic French Cookery.djvu/66

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62

FISH.

LOBSTER PIE.

Having boiled your lobster, take out the meat from the shell, season it with salt, mustard, Cayenne pepper, and vinegar, and beat it well in a mortar. Then stir in a quarter of a pound of butter, the yolks of two beaten eggs, and two ounces or more of grated bread crumbs. Make some puff-paste, put in the mixture, and cover it with a lid of paste ornamented with leaves or flowers of the same. Bake it slowly.

OYSTER LOAVES.

Have ready some small loaves or rolls of bread. Cut a round piece out of the top of each, and scoop out the crumb or soft part. Take the liquor of your oysters, put into it the crumbs, with a little chopped celery, and a large piece of butter. As soon as it boils, pour the liquor over the oysters, and this will cook them sufficiently. Fill your loaves with the oysters, putting into each a tea-spoonful of cream. Lay on again the piece of crust that was cut out of the top of each loaf or roll, and set them in the oven for a few minutes.

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