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Pope

PICK the meat from a boiled lobster and cut it into small pieces; sift over it the coral; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon juice, one-third a cup of butter and one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the blazer until thoroughly hot. Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled egg on the top of each portion.

Lobster à la Newburgh.

INGREDIENTS.

Meat of 2 medium sized 2 tablespoonfuls, each, of lobsters. 4 tablespoonfuls of butter. 1/2 a teaspoonful of salt. 14 a teaspoonful of pepper. 2 tablespoonfuls, each, of sherry wine and brandy.

Grating of nutmeg.

Yolks of 4 eggs.

I cup of cream.

Method. Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it