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Lobster Quenelles

1 lobster 2 tablespoons bread crumbs 6 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon pepper Few grains cayenne 2 egg yolks 1 egg white Pound to a paste the meat and coral of a hen lobster, mix with it the bread crumbs and butter; add seasonings and moisten with eggs; if it proves too soft when tasted, add another white; if too stiff, work in a little water. Shape and poach, and serve with Tartare Sauce. (If served hot, the sauce should be Bechamel.) These may be cooled after poaching, fried in butter and served as a garnish for steamed fish, or in soup.

Chicken Croquettes, No. 1 2 cups of chopped cold fowl 1 cup White Sauce No. 3 1/2 teaspoon salt Few grains cayenne 1 teaspoon lemon juice 1/4 teaspoon onion juice 1 teaspoon chopped parsley Mix the meat and seasonings, combine with white sauce; cool, shape, crumb and fry in deep fat. Drain on soft paper.

Chicken Croquettes, No. 2, (with Brains) 2 chickens boiled 1 pair veal brains boiled 1 cup suet chopped 1 lemon, juice and one-half the rind grated 1/4 nutmeg grated Salt to taste 2 springs parsley 1 teaspoon onion juice Cayenne and white pepper 1 pint White Sauce No. 3 Chop or grind the meat as fine as possible, mix meat and seasoning well together and add as much thick white sauce as you dare; it should be very soft as it stiffens in cooling. Set on the ice until thoroughly cold and firm enough to shape easily. Roll in cork shape about one by two and one-half inches. Roll in sifted bread crumbs, then in beaten egg diluted with 2 tablespoons milk, then in crumbs again, and set away till needed. Fry as in the preceding recipes.

N. B.--The croquettes should be as soft as thick cream in the inside when served, with a delicate gold-colored covering outside.--Condensed from "Good Living" by Madame S.V.B. Brugiere.

Chicken Croquettes, No. 3 1 cup cold cooked chicken 1/2 can mushrooms or 6 large oysters 3 tablespoons Gold Medal flour 2 tablespoons butter 1/2 cup chicken stock 1/4 cup cream 1/4 cup mushroom liquor 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon lemon juice Chop the chicken and mushrooms fine. Melt the butter, add the flour, mixed with seasonings, and add slowly the stock and mushroom liquor. Cook until smooth and add the cream. Combine with the meat and mushrooms. Cool, shape and crumb. Fry in deep fat. Drain on brown paper.