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Cold Lobster, Mayonnaise

Plunge three live lobsters of one pound each into a gallon of boiling water with a tablespoon salt, and let boil for twenty minutes. Remove and let cool off, cut off the claws and split the bodies in two lengthwise, remove the gravel from the heads and crack the claws. Arrange the bodies and claws neatly on a large dish, decorate the fish all around with a few leaves of lettuce, fill up the empty heads with capers, and serve with a mayonnaise sauce in a cold sauce bowl separately.

CHICKEN (OR TURKEY) CROQUETTES, ST. GERMAIN Carefully pick all the meat off the turkey left over from yesterday and cut it into very small square pieces. Cut in the same way one ounce cooked ham and twelve canned mushrooms. Have one tablespoon sound, freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring meanwhile; add two ounces flour, stir well until well thickened, moisten with two gills white broth, season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg, stir, and let boil for three minutes. Add two egg yolks, stir well, then add the chicken, ham and mushrooms, and also half a gill sherry; mix well and cook for five minutes, remove from the fire, place on a dish and let cool off.

Dredge three tablespoons flour on a corner of the table, divide the force into six equal parts and roll them out to croquette forms. Dip each one in beaten eggs, gently roll them in bread crumbs, and fry them in boiling fat for eight minutes. Lift them up, thoroughly drain, dress a puree of peas on a large dish, dress the croquettes on top, pour a gill of hot tomato sauce around, adjust a fancy frill at the end of each and serve.