With a Saucepan Over the Sea

Adelaide Keen went abroad with a notebook and came home with the recipes — cocka leekie from Scotland, petite marmite from Paris, the maids of honor of Richmond — each dish tagged with the country that gave it.

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Lobster, St. Stephan

Cook and cut up a large lobster, saute it in olive oil, add parsley, salt, pepper, and a tablespoonful of chopped onion. Add cup of white stock and 1 tablespoonful of Chablis, cook 10 minutes, and serve hot.

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