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Shell Fish and Fish Entrées

CRAB.

Coquille de crabe is scalloped crab, served in the shell. As Suprême de crabe aux tomates, it is dressed with tomato sauce and breadcrumbs, and served in the shell.

Petites coquilles de crabe en mayonnaise are little shell moulds of crab forcemeat, served with salad and Mayonnaise sauce.

It may also be dressed in little fried cakes, as Crépinettes de crabe, in a soufflé, and in many of the ways suggested for lobster.

CRAYFISH.

Ecrevisses au court-bouillon are boiled in courtbouillon. If served in Bordelaise sauce, they are called à la Bordelaise.

Aspic d'écrevisses-a mould of aspic with crayfish, and vegetables cut in shapes; served with Mayonnaise sauce.

Petits pâtés aux écrevisses-covered patties, filled with crayfish and quenelles of fish.

Langouste à la broche. Sea crayfish roasted.

LOBSTER.

Homard au court-bouillon is boiled in court-bouillon, and served with lobster sauce. à la Bordelaise-cut up and served in Bordelaise sauce.

Homard au kari-curried; served with boiled rice. en aspic-slices coated with white sauce, in a mould of aspic. en ciel is a cream made of pounded lobster with clotted or whipped cream, served in little cases.

Côtelettes de homard are lobster cutlets. They may be served with Mayonnaise sauce.

Miroton de homard à la Cardinal. Slices of lobster, half of them dipped in white sauce, and half in the same sauce coloured with lobster butter; dressed on a salad with Mayonnaise sauce.

Coquille de homard. Scalloped lobster, served in the shell.

Croquettes de homard are croquettes of lobster, breadcrumbed and fried. Rissoles de homard is the same preparation folded in thin pieces of paste, breadcrumbed and fried.

Petits vol-au-vents, or petits pâtés, de homard are little puff paste patties filled with the croquette preparation of lobster.

Bouchées de homard à la Béchamel are patties smaller than the vol-au-vents, filled with chopped lobster in Béchamel sauce.

Mayonnaise de homard the lobster cut up and served with lettuces and Mayonnaise sauce; ornamented with anchovies, olives and hardboiled egg. Salade de homard à l'Indienne-cut in slices and served on a salad with Indian pickles and Mayonnaise sauce; garnished with hard-boiled egg.