Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-09-14
From a Boston Chef

There are few articles of food which are
susceptible of greater variety of methods
of preparation for the table than lobster.
This Fl sh, by the way, is one of the most
nutritious, as it is one of the richest and
most tempting to the epicurean palate. 1t
is regarded by many as highly indigestible,
but it is not necessarily SO if properly pre-
pared and eaten with judgment and discre-
ton, care being taken to avoid excessive in
dulgence in it, and also to avoid partaking
at the same time of other kinds Of food
which are antagonistic to and do not har-
monize with it. The recipes for the prepa-
ration of lobster, which append below, will
be found to be among the best and most
palatable ways of preparing this dainty and
delicious edible:
LOBSTER La MARYLAND.
Cut all the meat OFF a good-sized lobster in
pieces one inch square.
Place IN saucepan on hot range, with an
ounce of fresh butter.
Season with pinch of red pepper and salt.
Cook for five minutes.
Then add a winegassful of good stauvent
sherry wine.
Have yolks of eggs in a bowl with one-half
pint of sweet cream,
Beat well together and add to the lobster.
Gently shuttle a little until it thickens well
and serve quickly.
Terrapln a la Maryland is prepared ex-
actly in accordance with the above recipe for
lobster, except that the terrapin must be
well cooked before the meat is taken out of
the shell, and great care must be exercised
not to cut the gall.
LOBSTER A LA oARDMAN
Cut the meat of two HOLSTERS into small,
square pieces, and place in a salad bowl
Finely chop three hard boiled eggs and add
Chop finely two shallots, and add them also.
Then add teaspoOnful of finely chopped
olives, one OF parsley, and the white part of
Season with tablespoonful of salt. little
crushed white pepper, dessertspoonful
OF worcestershire sauce,a tablespoonful of
olive oil, and two tablespoonfuls of white vlne-
gar.
Then add three tablespoonfuls of mayOnaise
dressing, and serve with little parsley on top.
LOBSTER A LA AMERIcANE.
Take the meat of one or two Holsters cut in
small pieces.
Have pan Of olive oil on hot range.
Chop very fine small onion and little
garlic and one green pepper.
Add all to the lobster.
Season with pinch of pepper and salt, add
ing also glass of white wine.
Reduce for two minutes.
Add a gill of tomato sauce and two peeled
tomatoes cut in pieces.
Cook the whole together for ten minutes and
serve hot
CURRY OF LOBSTER.
Make a good curry sauce of one ounce of
good butter, two or three tablespoonfuls of
-four. two ditto of good Indian curry and one
onion.
Let all simmer together, with one-haIf pint of
white broth for one-half hour; then strain
through sieve.
Put in the cut pieces OF two Holsters, and
cook for ten minutes.
Serve with border of boiled rice.
LOBSTER EN- BRoCHETTE AU PETIT SALE
Cut one lobster into pieces one inch square.
Lay them in bowl, with little pepper, salt,
nutmeg and a tablespoonful of Parisienne
sauce.
Mix all well together.
Have three silver skewers. and with them ar
range in the center one piece of lobster and
one mushroom alternately until all the lobster
is transferred by the skewers.
Then place them on broiler and broil for
eight minutes, turning at frequent intervals
When done serve on a hot dish, with three
slices of broiled bacon, and pour q gill of
melted butter over the whole.
HERMAN j. BERGHAUs
Chef of Young's Hotel, Boston.