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Lobster Cream II

1 cup chopped lobster meat 1 tablespoon butter 1 tablespoon flour 1 teaspoon salt 1/8 teaspoon paprika Few drops onion juice 2 egg yolks 1/3 cup milk 1/3 cup heavy cream White one egg, beaten stiff Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream beaten until stiff, and white of egg. Fill buttered timbale moulds three-fourths full, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce.

Chicken Timbales I Garnish slightly buttered Dario moulds with chopped truffles or slices of truffles cut in fancy shapes. Line with Chicken Force-meat I, fill centres with Creamed Chicken and Mushrooms, to which has been added a few chopped truffles. Cover with Force-meat, and bake same as Lobster Timbales Serve with Béchamel or Yellow Béchamel Sauce. 2 tablespoons butter