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Classic
Cook Books
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page 51
FISH IN SHELLS
Take a nice white fish and let it boil 1/2 hour; then pick it very fine,
removing skin and bones. Make a dressing of 1 large cup of rich cream, 1
tablespoon of butter, a little flour, and put in saucepan and stir till thick.
Add seasoning, salt and pepper and a little celery, and mix with the fish.
Fill the shells. Sprinkle bread-crumbs and tiny pieces of butter on top, and put
in oven and brown.
LOBSTER € LA DABNEY
V. C. G.
Pick the meat from 2 good-sized lobsters, leaving with it some of the soft part.
Put 1 quart of milk over boiling water, removing 1 gill to mix with 1 gill of
flour. When the milk is scalding hot, stir this in. Season with red pepper and
salt to taste.
Stir until the flour is cooked; then pour it on the lobster and mix well. It
must be softer than for salad. Put in shallow pans or shells; cover with
bread-crumbs; dot with butter and bake till brown.
This can be prepared in the morning for tea.
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