Lobster a la Lawrence and Maryland

Cut into twenty-four pieces the tail parts of four cooked lobsters; season them with salt and mignonette. Heat well in a sautoire four ounces of butter, and two gills of oil, add to it the pieces of lobster, and saute them over a brisk fire, adding four ounces of onions, and two small bunches of parsley garnished with garlic, cloves, and bay leaf; moisten with half a bottleful of red wine, and two gills of espagnole sauce (No. 414); put in some chopped mushrooms, and the pulp of one lemon; suppress the parsley and bay leaf, and serve the remainder in a dish with finely shred chives strewn over the top.

Maryland Style.—Cut cooked lobsters in slices one-quarter inch in thickness, saute in fresh butter, moisten with cream, let simmer for a few minutes, and before serving, thicken the lobster with cooked yolks of eggs, crushed with double the amount of butter, then press through a fine sieve, seasoning with red and white pepper and add a little good sherry.