Curry Of Lobster

Take them from the shells; cut them in medium-sized pieces, and lay them in a saucepan with a small piece of ham, a blade of mace, cayenne pepper, and salt to your taste, four spoonfuls of veal gravy, and four spoonfuls of cream. Rub smooth together two teaspoonfuls of curry powder, a teaspoonful of flour, and a little cream. Add it to the sauce. Simmer an hour, and squeeze in the juice of half a lemon before serving.

Lobster Au Gratin

Chop a middle-sized onion and put it in a stew-pan with two ounces of butter; fry of a light brown; mix with it a small tablespoonful of flour; pour over half a pint of milk, a teaspoonful of salt, a quarter one of pepper, and half that of cayenne, a little sugar, a very little nutmeg, and some chopped parsley. Boil a few minutes till rather thick; put in your previously boiled lobster meat cut in pieces. Let it boil up; add the yolk of an egg and a little cream, mix quickly; fill the shells, egg and breadcrumb them; put in an oven for ten minutes, pass a hot salamander over them, and serve.

Crab Au Gratin (American)

Prepare the crab as usual, lay in the empty shell a layer of the soft part, then a layer of grated American crackers or biscuit; over this lay the fleshy part of the crab, on which pour a spoonful of mushroom-ketchup; add some chopped hard-boiled yolks of eggs. Season with a little salt, pepper, and cayenne; cover all with the remainder of the soft part of the crab; make it even with a knife; egg and bread-crumb it over, or grated biscuit may be used instead of bread-crumbs; stick a few bits of butter on the top; set it in the oven for twenty minutes or half an hour, and serve very hot.