SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth.

Heat gently until dissolved,

and set aside to cool.

Combine all other ingredients into gelatin mix, blending well.

Pour into a 2-cup flat-bottom mold.

Chill at least 3 hours or overnight. --

CUCUMBER VINAIGRETTE:

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips.

In measuring cup, combine rest of ingredients, mixing well.

Pour over cucumber mixture, tossing to coat well.

Refrigerate, covered, until well chilled--about 1 hour
tossing occasionally.

To serve: Drain dressing from vegetables.

Arrange vegetables attractively on large platter.

To unmold mousse:

Run a spatula around edge of mold; invert onto vegetables.

Serve at once, with crackers as appetizer or as salad
on bed of lettuce.

SMOKED SALMON ECLAIRS

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill
--FILLING:--
1/2 lb. cream cheese, softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Preheat oven to 400 degrees.

Combine water and butter in small saucepan,
bring to boil over high heat.

Add flour all at once; beat vigorously until
dough forms ball, pulls away from sides of pan
and leaves a thin film on bottom of pan.

Transfer to mixing bowl.

Save 1 tablespoon of beaten egg.

Beat the rest of the egg into the dough in two steps,
beating until dough is shiny and smooth.

Put dough in pastry bag with #3 star tip.

On lightly greased baking sheet, lay down 3 x 1/2 inch
strips about 2 inches apart.

Bake 15 minutes until puffed up and brown.

Remove from oven.

Split in half lengthwise.

Reassemble and return to baking sheet.

Brush top of each with thin film of reserved egg.

Sprinkle on combined garlic powder and dill.

Reduce oven to 200 degrees.

Return eclairs to oven for 20 minutes until dry and crisp.

Remove and cool.

Mix filling ingredients together.

Season to taste with salt and pepper.

Just before serving, spoon filling onto bottom half
of eclair and top with top half.

Makes about 16. Serves 8.

BAR-B-QUED SHRIMP

1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish.

Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you have enough pepper,

Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked,
15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil

and encourage guests to eat the shells, as well,

if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.

BAR-B-QUED SHRIMP

1 lb. shrimp

Olive oil

Cracked black pepper

Salt

Lemon juice

Tabasco

Lea & Perrin's

Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish.
Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you have enough pepper, add more.

Add lots of salt, lemon juice, Tabasco

Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil and encourage guests to eat the shells,
as well, if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party.
Base the amount of shrimp on the number of guests.

SEVICHE SEAFOOD SHELLS

1/2 lb. bay scallops

1/4 c. fresh lime juice

1/3 c. diced med. bell pepper

1/3 c. thinly sliced green onions

1 tbsp. fresh minced cilantro or 1 tsp. dried

1 tsp. olive oil

1/8 tsp. salt

1/8 tsp. pepper

3 drops hot sauce

16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute.

Drain. Combine scallops and fresh lime juice in small bowl.

Toss well.

Cover and refrigerate for 1 hour.

Add next 7 ingredients. Stir well.

Cover and chill 30 minutes. Drain.

Stuff each macaroni shell with 1 tablespoon scallop mixture.

Arrange on serving platter.

ATTENTION ALL FISH LOVERS!

My New Blog:

How To Cook Fish

Hi, Robert here,

This blog is for fish lovers, and those who
love to cook fish.

I have so much in store for you, it would
be to much to explain here.

However, I will point out a few thing here:

1. 100 fish sauces

2. 45 ways to cook bass

3. 65 ways to cook Mackerel

4. 9 ways to cook king fish

And a whole lot more...

http://cookingfish41.blogspot.com/

Gooking fish

Robert Jones

SEAFOOD FANCIES

8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained

2 1/2 oz. can tiny shrimp, rinsed &
drained

1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees.

Lightly grease cookie sheets.

Separate dough into 12 pieces.

Separate each piece into 3 equal layers.

Place on prepared cookie sheets.

In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.

Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts.

Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers.

Makes 36.

BAKED CLAMS

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Scrub clams with stiff brush under cold water until all grit is removed.

Saute onion and garlic until golden.
Remove clams from shell (steam open).

Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.

Fill shells. Sprinkle with cheese and lemon juice.
Dot with butter and place under hot broiler about 5 minutes.

BAKED HALIBUT:

Because of its size, halibut is cut into slices and sold in the form of
steaks.

Halibut slices are often sauted, but they make a delicious dish when
baked with tomatoes and flavored with onion, lemon, and bay leaf.

2 c. tomatoes

Few slices onion

1 bay leaf

1 tsp. salt

1/8 tsp. pepper

2 thin slices bacon

1 Tb. flour

2 lb. halibut steak

Heat the tomatoes, onion, and bay leaf in water.

Add the salt and pepper and cook for a few minutes.

Cut the bacon into small squares, try it out in a pan, and into this
fat stir the flour. Pour this into the hot mixture, remove the bay
leaf, and cook until the mixture thickens.

Put the steaks into a baking dish, pour the sauce over them, and bake in a
slow oven for about 45 minutes.

Remove with the sauce to a hot platter and serve

LOBSTER AU GRATIN

Serves 12

Here’s the perfect Maine lobster recipe to prepare ahead
and pop in the oven just before guests arrive. It also travels
well and is sure to impress your hostess and other guests.

3 cups Maine lobster meat

3 cups crab meat or haddock

3 cups light cream

6 egg yolks

3 tbsp. rice

6 tbsp. butter

3 tbsp. flour

3 tbsp. sherry to taste salt and pepper

Mix ingredients together and pour into a buttered casserole. Sprinkle
with ground bread crumbs and dot with butter.

Bake in a hot oven, 400 degrees, 15 to 30 minutes.

Lobster salad

Ingredients:

1 hen lobster, lettuces, endive, small salad (whatever is in season),
a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber.

For dressing, equal quantities of oil and vinegar, 1 teaspoonful of
made mustard, the yolks of 2 eggs; cayenne and salt to taste;
3 teaspoonful of anchovy sauce.

These ingredients should be mixed perfectly smooth, and form a creamy-
looking sauce.

Wash the salad, and thoroughly dry it by shaking it in a cloth.
Cut up the lettuces and endive, pour the dressing on them, and
lightly throw in the small salad.

Mix all well together with the pickings from the body of the lobster;
pick the meat from the shell, cut it up into nice square pieces, put
half in the salad, the other half reserve for garnishing. Separate
the yolks from the whites of 2 hard-boiled eggs; chop the whites very
fine, and rub the yolks through a sieve, and afterwards the coral from
the inside. Arrange the salad lightly on a glass dish, and garnish,
first with a row of sliced cucumber, then with the pieces of lobster,
the yolks and whites of the eggs, coral, and beetroot placed alternately,
and arranged in small separate bunches, so that the colours contrast nicely.

Note. A few crayfish make a pretty garnishing to lobster salad.

To boil lobsters

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a
stewpan of boiling water, salted in the above proportion;
put in the lobster, and keep it boiling quickly from 20
minutes to 3/4 hour, according to its size, and do not
forget to skim well.

If it boils too long, the meat becomes thready, and if not
done enough, the spawn is not red: this must be obviated by
great attention. Hub the shell over with a little butter or
sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto,
1/2 to 1/3 hour.

BAKED HADDOCK

As haddock is a good-sized fish, it is an especially suitable one
for baking. However, it is a dry fish, so fat should be added to
it to improve its flavor.

When haddock is to be baked, select a 4 or 5-pound fish, clean it
thoroughly, boning it if desired, and sprinkle it inside and out
with salt.

Fill the cavity with any desired stuffing and sew up.

Place in a dripping pan, and add some fat or place several slices
of high fat meat around it.

Bake in a hot oven for about 1 hour.

After it has been in the oven for about 15 minutes, baste with the
fat that will be found in the bottom of the pan and continue to
baste every 10 minutes until the fish is done.

Remove from the pan to a platter, garnish with parsley
and slices of meat, and serve with any desired sauce.

DILL SHRIMP WITH RICE

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until
shrimp is done on one side. Turn the shrimp over, and
add wine and mustard.

Cook 2 minutes. Add cream, cook 1 minute.

Put over hot cooked rice. Serves 2 to 4.

SCALLOPED OYSTERS & SCALLOPS

1 qt. oysters
1 pt. scallops
1 c. sour cream
2 c. bread crumbs
1/2 c. melted butter (not oleo)

Mix melted butter and bread crumbs together and put a
thin layer in the bottom of a buttered baking dish.
Cover with oysters and seasonings, add some cream.
Add layer of scallops, seasonings and layer of crumbs.
Repeat.
Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes.

SCOTCH STYLE PICKLED SALMON

Cooked salmon, boned and skinned
(leftover salmon may be used - HA!)

1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds

Bring the liquids and spices to a boil in a stainless steel
or enameled pan (not aluminum cookware); add 2 teaspoons salt.
Place fish pieces in a wide mouthed jar or a glass dish and
cover with hot spiced liquid.
Cover the dish and refrigerate for several hours or days.
Serve fish, drained, on lettuce with a bland mayonnaise or sour
cream with dill.

BAKED HADDOCK

As haddock is a good-sized fish, it is an especially suitable one for
baking. However, it is a dry fish, so fat should be added to it to
improve its flavor.

When haddock is to be baked,
select a 4 or 5-pound fish, clean it thoroughly, boning it if desired,
and sprinkle it inside and out with salt.

Fill the cavity with any desired stuffing and sew up.
Place in a dripping pan, and add some fat or place several slices of
high fat meat around it.

Bake in a hot oven for about 1 hour.

After it has been in the oven for about 15 minutes,
baste with the fat that will be found in the bottom of the pan and
continue to baste every 10 minutes until the fish is done.

Remove from the pan to a platter,
garnish with parsley and slices of meat, and serve with any desired sauce.

PICKLED SALMON

1-2 lbs. salmon, tail filet
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper

Clean and pat dry the filet of salmon. Mix the dry ingredients
together. Place the salmon in a glass dish, skin side up.
Rub the skin thoroughly with half the salt mixture; turn the piece
over and rub the flesh with the rest of the salt. Sprinkle lavishly
with dill.

Turn flesh down again; cover fish with foil or plastic wrap and weight
lightly with another dish or a board.

Refrigerate for at least 12 hours or up to three days.

To serve, slice thinly on the diagonal and arrange on rye or dark brown
bread.

The same recipe can be used with trout or mackerel (boned).

SCOTCH STYLE PICKLED SALMON

Cooked salmon, boned and skinned
(leftover salmon may be used - HA!)

1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds

Bring the liquids and spices to a boil in a stainless steel
or enameled pan (not aluminum cookware); add 2 teaspoons salt.
Place fish pieces in a wide mouthed jar or a glass dish and
cover with hot spiced liquid.
Cover the dish and refrigerate for several hours or days.
Serve fish, drained, on lettuce with a bland mayonnaise or sour
cream with dill.

CRAB CROSTINI

8 oz. crabmeat
1/2 c. diced red bell pepper
2 tbsp. + 2 tsp. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1 tbsp. Dijon mustard
2 tsp. grated Parmesan cheese
4-5 drops hot pepper sauce
4 oz. Italian bread, cut into 16
slices

Preheat broiler.

Line a broiler pan with foil.

Blend all ingredients except bread.

Spread 1 tbsp. of the mixture on each bread slice.

Place the crostini on the broiler pan and broil 4
inches from the heat for 5-6 minutes until lightly browned.

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently,
until zucchini begins to brown and is tender-crisp. With slotted spoon
remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.

Return zucchini to skillet, heat through.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth.
Heat gently until dissolved, and set aside to cool.
Combine all other ingredients into gelatin mix, blending well.
Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.


CUCUMBER VINAIGRETTE:

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips.
In measuring cup, combine rest of ingredients, mixing well.
Pour over cucumber mixture, tossing to coat well.

Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally.

To serve: Drain dressing from vegetables.

Arrange vegetables attractively on large platter.

To unmold mousse: Run a spatula around edge of mold;
invert onto vegetables.

Serve at once, with crackers as appetizer or as salad on bed of lettuce.

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring
frequently, until zucchini begins to brown and is tender-crisp.
With slotted spoon - remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.
Return zucchini to skillet, heat through.

SHRIMP MOUSSE

1 can cream of shrimp soup
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1 (10 oz.) box cooked shrimp, thawed
1 c. mayonnaise
1/4 c. finely chopped onion
1/2 c. finely chopped celery

Use double boiler and mix soup, gelatin and cream cheese until melted.
Remove from heat and add remaining ingredients.
Put in mold and chill at least 8 hours.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth. Heat gently until dissolved,
and set aside to cool. Combine all other ingredients into gelatin
mix, blending well.
Pour into a 2-cup flat-bottom mold.
Chill at least 3 hours or overnight.

SEAFOOD FANCIES

8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees.

Lightly grease cookie sheets.

Separate dough into 12 pieces.

Separate each piece into 3 equal layers.

Place on prepared cookie sheets.

In small bowl, combine crab, shrimp, cheese, mayonnaise, onion,
pimento, parsley flakes and curry powder.

Spoon teaspoonful seafood mixture onto each dough piece; top
with several slices of water chestnuts.

Bake at 400 degrees for 10 to 12 minutes or until
light golden brown.

Serve hot, refrigerate leftovers. Makes 36.

SMOKED SALMON ECLAIRS

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill

--FILLING:--

1/2 lb. cream cheese, softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Preheat oven to 400 degrees.

Combine water and butter in small saucepan, bring to boil

over high heat.

Add flour all at once; beat vigorously until dough forms
ball, pulls away from sides of pan and leaves a thin film on
bottom of pan.

Transfer to mixing bowl. Save


1 tablespoon of beaten egg. Beat the rest of the egg into the
dough in two steps, beating until dough is shiny and smooth.
Put dough in pastry bag with #3 star tip.

On lightly greased baking sheet, lay down 3 x 1/2 inch strips
about 2 inches apart.

Bake 15 minutes until puffed up and brown.

Remove from oven.

Split in half lengthwise. Reassemble and return to baking sheet.

Brush top of each with thin film of reserved egg.

Sprinkle on combined garlic powder and dill.

Reduce oven to 200 degrees.

Return eclairs to oven for 20 minutes until dry and crisp.

Remove and cool.

Mix filling ingredients together.


Season to taste with salt and pepper.

Just before serving, spoon filling onto bottom half

of eclair and top with top half.

Makes about 16. Serves 8.

BAR-B-QUED SHRIMP

1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Place whole shrimp, keep shells on, in single layer
in oven-proof dish.

Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you
have enough pepper, add more.

Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are
cooked, 15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil and encourage guests to eat
the shells, as well, if river shrimp are used.

With cold beer and green salad, you have the makings of a great
informal party.

Base the amount of shrimp on the number of guests.

HERRING TIDBITS

Follow me on Tweeter: golf_demon

2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in
wine, undrained, chopped
2 apples, peeled, quartered, cored
and chopped
1 med. Bermuda onion, quartered and
chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs, chopped
Rye rounds

Combine first 4 ingredients in large bowl and mix thoroughly.

Cover and refrigerate at least 1 hour.

Add grapes and eggs and toss lightly.

Turn into dish.
Serve with rye rounds. Makes about 4 cups.

SEVICHE SEAFOOD SHELLS

1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute.
Drain. Combine scallops and fresh lime juice in small bowl.
Toss well.

Cover and refrigerate for 1 hour.
Add next 7 ingredients.

Stir well. Cover and chill 30 minutes.
Drain.
Stuff each macaroni shell with 1 tablespoon scallop mixture.
Arrange on serving platter.

BAKED CLAMS

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Scrub clams with stiff brush under cold water
until all grit is removed.

Saute onion and garlic until golden.

Remove clams from shell (steam open).

Chop up clams very fine, mix with bread crumbs,
parsley, salt, pepper and oregano.

Fill shells.

Sprinkle with cheese and lemon juice.

Dot with butter and place under hot broiler about 5 minutes.

Grilled Catfish Salad

Ingredients

-FOR MARINADE

3 ea Catfish

fillets (5-8oz)

1/4 c Butter,melted

1/4 c Louisiana cane syrup

1 tb Dried thyme

1 tb Dried basil

1 tb Cracked black pepper Salt to taste

FOR SALAD


6 ea Leaves red leaf lettuce

6 ea Leaves romaine lettuce

6 ea Leaves curly endive

1/2 c Crumbled blue cheese

1 c Blue cheese dressing

6 ea Cherry tomatoes, sliced


Preparation

Cracked black pepper To taste FOR MARINADE:

In a mixing bowl combine all of the marinade

ingredients and mix well to ensure that spices
are well blended.

Allow fillets to set in marinade appoximately
thirty minutes.

Charbroil the fillets on a hot barbecue grill three

to five minutes on each side or until fish is cooked
to desired doneness. Remove and keep warm.

FOR SALAD:

On a six inch salad plate, place one piece of red leaf
lettuce as a base.


In a large mixing bowl, combine the other three lettuces
and break into appropriate size serving pieces.

Place one handful of mixed lettuces on top of red leaf
lettuce. Using a sharp knife, cut grilled catfish into
one inch slices.

Place an equal number of slices on top of each salad,
sprinkle with blue cheese crumbles and top with salad
dressing.

Garnish each salad with tomato circles and cracked pepper.

Barbequed Swordfish with Black Olive-Cucumber Salad

Ingredients

4 6 ounce swordfish fillets (steaks) -- about 1-inch thick

4 ounces basic tomato sauce

2 tablespoons sugar

2 tablespoons balsamic vinegar

1 tablespoon hot chili flakes

1 cup black olives such as Gaeta

1 pound English cucumbers (1 long one) -- sliced

2 plum tomatoes -- stem removed

2 tablespoons extra virgin olive oil -- plus 1/2 cup

1 tablespoon red wine vinegar -- plus 6 T

2 tablespoons fresh oregano leaves

3 tablespoons Dijon mustard

1/4 cup chives -- chopped

Salt and pepper to taste

Preheat barbecue with good hot fire. Rinse and pat dry
swordfish.

In a small mixing bowl, mix tomato sauce, sugar, balsamic,
chilis and let stand.

Into another mixing bowl, add Gaeta olives and cucumber.

Cube plum tomatoes into 1/8-inch cubes and add to cucumber
mixture.

Add 2 tablespoons extra virgin oil, 1 tablespoon red wine
vinegar and 2 tablespoons oregano leaves and mix well.

Do not season until ready to serve or vegetables will wilt.


Preparation

In a blender, mix Dijon mustard, 1/2 cup extra virgin olive
oil and 6 tablespoons red wine vinegar until smooth.
Remove and stir in chopped chives and set aside.

Brush swordfish steaks with barbecue sauce and season with
salt and pepper.

Cook 3 minutes on first side and flip over.

Spoon 1 ounce barbecue sauce over each steak and finish
cooking without turning about 4 more minutes.

Meanwhile, divide cucumber salad among 4 plates.

When swordfish is finished, lean one steak on each plate over
salad.

Drizzle with chive sauce and serve.

Broiled Or Grilled Fish w/ Black-Bean Salsa

Ingredients

1 ea 15-16oz. can black beans

2 ea Oranges; peeled,chopped

1 ea Tomato; seeded,chopped

1/2 c Cilantro; fresh,chopped

1 ea Jalapeno pepper; lg, minced

1 1/2 tb Lime juice; fresh

1 tb Olive oil

1 ea Avocado;peeled,chopped

4 ea 6oz. red snapper fillets

1 x Olive oil

1 x Lime juice, fresh

1 x Cilantro,chopped


Preparation

Combine first 7 ingredients in medium bowl
(jalapeno should be seeded, but not deveined.

Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper.
(can be prepard 1 day ahead. cover and refrigerate.).

Mix chopped avocado into salsa. cover and refrigerate

Preheat broiler (if used). Brush fish with oil; sprinkle
with fresh lime juice, salt and pepper. Broil or grill
until just cooked through (about 9 minutes per inch of
thickness if broiling).

Transfer fish to plates.
Sprinkle with chopped fresh cilantro. serve fish with salsa.

Grilled Gingered Swordfish

Ingredients

6 ea Swordfish steaks,1"thick

3/8 c Dry sherry

1 1/2 ea Garlic clove,mince

2 1/4 ts Ginger,mince

1 1/2 ts Lemon zest,grated

1 c Soy sauce

1 1/2 ea Carrot,small,minced

1 1/2 tb Red bell pepper,nince

3 ea Scallions,small,chop fine

3 tb Extra virgin olive oil


1) Place fish in glass dish.

2) Combine soy sauce,sherry,carrot,garlic,red
pepper,ginger,scallions & lemon zest.Pour over
fish.

3) Cover & set aside 1hr at room temperature.

Remove fish from marinade & pat dry,& brush w/oil.

Light grill or broiler.

Brush grill rack or broiler pan w/vegetable oil & cook
fish steaks,4" from heat,turning once & basting
occasionally w/remain- marinade until the fish is opaque
throughout,4-5min @ side.

Soy-Grilled Fish

Ingredients

1/4 c Soy sauce

2 tb Sherry, sake or bouillon

2 ts Sugar

1/4 ts Ground ginger

1 Garlic clove; crushed

4 sm Whole panfish, dressed

2 tb Oil

Additional soy sauce (opt.) Combine soy sauce,
sherry, sugar, ginger and garlic. Brush marinade
over fish and let stand about 30 minutes.

Grease grill or place fish in hinged basket.

Brush with remaining marinade and cook over hot
coals about 5 minutes.

Brush with oil, turn and grill about 10 minutes
longer, basting with marinade and oil and turning
once or twice.

Cook only until fish flakes easily with fork.

Serve with additional soy sauce, if desired.

Makes 4 to 6 servings

Hearty Fish Stew

Ingredients

2 pounds fish fillet

4 slices bacon -- diced

4 medium onions -- quartered

1 package frozen cut green beans

1 cup water

1 1/2 teaspoons salt

1/2 teaspoon crushed rosemary

1/4 teaspoon thyme

1 can (1 lb.) tomatoes -- undrained

1 can (1 lb.) sliced carrots -- drained

2 cans (10 1/2 oz.) condensed cream of potat

1 cup milk

1 cup half and half

Cut filets in 1 1/2-inch squares. Fry bacon until crisp.

Remove from pan; dra in and save.


Add onion, beans, water, salt, rosemary and thyme to drippings.
C over; simmer 15 minutes.

Add fish. Cover, simmer gently until fish flakes easily
(10-15 minutes).

Add tomatoes and carrots. Combine remaining ingredients;
mix and stir into fish mi xture. Heat to serving

temperature. Sprinkle bacon on top.

Beer Batter For Shrimp Or Fish

Ingredients

4 pounds shrimp -- peeled/deveined, up

-- to 5 --or fish fillets 2 cups flour

2 cups yellow cornmeal

2 eggs -- beaten

Salt and pepper -- to taste Garlic powder
to taste 2 cans beer

Preparation

Mix flour, cornmeal, eggs, salt, pepper and garlic
powder in mixing bowl. Add enough beer, mixing thoroughly,
to get the consistency of a thick pancake mix. Pour batter
over shrimp or fish and let marinate for an hour or two and
deep fry at 370 degrees.

Consistent hot grease will float the shrimp or fish in a very
short time. Drop shrimp or fish into hot grease, one at a time,
to prevent them from sticking together

Baked Cod Fish

Ingredients

1 1/2 lbs. cod fillet (fresh or frozen)
1 tbsp. butter
Salt & pepper
4 tomatoes, sliced
2 c. Swiss cheese
1/2 c. half and half

Preparation

Remove skin and bones. Dry with paper towel.

Preheat oven to 375 degrees.

Melt butter in baking dish.

Place fish topped with tomato slices.

Sprinkle with cheese and pour cream over all.

Bake 25 minutes or until fish flakes.

Grilled Tilapia Fish

Ingredients

4 fresh tilapia fillets
1/2 cup extra virgin olive oil
1/3 cup white wine
Juice of one fresh lemon
2 tablespoon butter
1 clove garlic finely chopped
1/2 cup onion finely chopped
1/2 cup green bell pepper finely chopped
1/2 cup orange bell pepper finely chopped
1/2 teaspoon crushed red pepper

Preparation


Mix olive oil, wine and lemon juice in a baking
dish then marinate tilapia for 1 hour.

In a small pan melt butter and sauté peppers, onions
and garlic but do not over cook.

Put fish on a well sprayed grill.

Carefully brush on some of the marinade on the fish
and sprinkle with half of the crushed pepper.

Flip fish and repeat.

Add the sautéed veggies to the top of fish and serve.

Almond Fried Shrimp

Ingredients

1 c All purpose flour
1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil


Preparation

Peel, devein and butterfly shrimp, leaving tails
intact. Line large baking sheet with waxed paper.
Place flour in medium bowl; add salt. Whisk milk
and eggs in large bowl. Dredge shrimp (not tails)
in seasoned flour; shake off excess. Dip shrimp
(not tails) in milk mixture. Press almonds over
shrimp, coating all but tails. Place shrimp on
prepared sheet. Curl tails up over shrimp.

Freeze until firm, about 1 1/2 hours. (Can be
prepared up to 1 day ahead. Cover with foil.)

Heat oil in heavy large saucepan to 350~.

Loosen shrimp from paper.

Add frozen shrimp to oil in batches and cook until
deep golden brown, about 3 minutes.

Transfer to paper towels using slotted spoon.

Let drain. Divide shrimp among plates. Serve with
cocktail sauce, tartar sauce and lemon wedges.

POOR-MAN'S LOBSTER

Water in Dutch oven
1 unpeeled potato
1 whole onion, skinless
2 lb. fish
1 tbsp. salt
2 tbsp. lemon juice

Boil water, potato, onion, salt, and lemon juice
for 45 minutes. Put frozen fish in and boil for 15
minutes or until flakes apart. Serve with a stick of
melted butter and 2 dashes Tabasco sauce and lemon, or
with tartar sauce.

Shrimp Canapes

Ingredients

10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt


Preparation

Preheat broiler. Trim crusts from bread slices, then cut
into 20 assorted shapes, using 2 inch flutted round cookie
cutter to cut circles and sharp knife to cut triangles.
Tear enough of the bread trimmings into fine crumbs to
maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts.

Place in single layer on baking sheet.

Broil 2 min or until golden brown.

Meanwhile, mix reserved bread crumbs with shrimp,
cheese, mayo and salt. Spread evenly onto toast cutouts.

Broil an additional 8 to 10 min or until hot and bubbly.

Makes 20 servings, 1 appetizer each.

Scallops

Ingredients

1/2 lb Fresh or frozen Scallops

1 ts Finely shredded Orange Peel

1/2 c Orange juice

2 tb Soy Sauce

1 ts Grated Gingerroot

1 x Clove garlic, minced

1/4 ts Ground Red Pepper

12 x Fresh or frozen Pea Pods

1 x Orange, cut in 8 wedges

12 fresh or frozen large Shrimp, peeled and deveined
(about 1/2 lb total) Halve any large scallops. Place
scallops and shrimp in a plastic bag set in a deep bowl.

For marinade, combine orange peel, orange juice, soy sauce,
gingeroot, garlic, and red pepper. Pour over seafood. Seal bag.

Marinate in the refrigerator 30 minutes. Drain, reserving marinade.

If using fresh pea pods, cook in boiling water about 2 minutes; drain.
Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp.
Thread pea pods and shrimp onto four 10-12" skewers alternately with
scallops and orange wedges.


Preparation

Grill kabobs on an uncovered grill directly over medium-hot
coals for 5 minutes. Turn and brush with marinade. Grill 5-7
minutes more or till shrimp turn pink and scallops are opaque.

Brush occasionally with marinade. Broiler Directions: Place kabobs
on the unheated rack of a broiler pan.

Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes
more or till shrimp turn pink and scallops are opaque. Brush
occasionally with marinade.

Seafood Stuffed Flounder with Tomato Dill Cream

Prep Time: 15 minutes
Cook Time: 20 minutes.
Stuffed Flounder

Serve with: Rice-pilaf, steamed fresh carrots
with butter and taragon.

4, 6oz. Boneless, skinless
flounder filets
8oz. Bay scallops
8oz. Bay shrimp
2 sleeves of Ritz crackers, crushed
1 ea. Medium onion, minced
2 stalks celery, minced
16 oz. Heavy cream
4oz. Butter
Salt and pepper to taste
Tabasco and Worcestershire sauce to taste

Sauce:
2 ea. Beef steak tomato's, seeded and medium diced
2 Tbl. Roughly chopped dill, no stems
2 oz. Shallots, minced
12oz heavy cream

Method:

in a medium size sauce pan melt butter on low heat,
add onions and celery and sweat until onions become
translucent, turn heat up to medium high add scallops
and shrimp sauté approximately 2 minutes add cream and
bring to a boil, remove from heat add Ritz crackers,
tobasco, Worcestershire and salt & pepper.

Split flounder filets down the middle length wise
Place approximately 6 oz scoop of stuffing mix on
a buttered oven ready pan place flounder fillet around
stuffing making sure that you wrap fillet with skinned side
in.

Put in a 375° oven for 20 minutes.

Sauce:

Place shallots and cream in a 2 qt. Sauce pan and bring
to a boil, reduce cream by half and add tomato and dill,
bring back to a boil season lightly with salt and pepper
and pour liberally over finished fillets. Bon appetit!

Tip:

The skinned side of the fillet is the smooth and slightly
darker side, it is important to place this side in because
when the fish cooks it naturally curls in.

Makes 4 servings.

Find more recipes on http://www.cigar-review.com

Article Source: http://www.ArticleBlast.com
About The Author:

Phillip V. Denfeld has been an executive chef for nearly
30 years at various 5-star hotels and restaurants across
the nation. He is currently a culinary instructor living
the in the South Florida area and writes exclusive recipes
for http://www.cigar-review.com

Pasta with Shrimp and Vegetables

Ingredients

3/4 c Butter

2 Cloves garlic minced

20 Frozen large shrimp

1 Bunch Broccoli Flourettes

4 Large mushrooms, sliced

1/2 t Dried thyme

1/2 t Dried oregano

1 Zucchini, thinly sliced

1/2 t Dried basil

Parmesan cheese 1 lb Cooked drained spaghetti


Preparation

Melt 1/3 of the butter in a large skillet over
medium-high heat. Add garlic and saute 1 minute.

Add shrimp and cook until pink, about 2 minutes
on each side. Remove shrimp from skillet using
slotted spoon and set aside. Add remaining butter
to skillet and melt.

Add broccoli, mushrooms, oregano, thyme and basil
and saute 2 minutes.

Add zucchini and continue cooking until vegetables are
tender, about 2 minutes. Reduce heat to low. Return
shrimp to skillet and heat through. Arrange vegetables
and shrimp over spaghetti. Top with remaining garlic
butter from skillet. Sprinkle with Parmesian and serve
immediately.

Salmon a la genevese. #6

Ingredients:- 2 slices of salmon, 2 chopped shalots,
a little parsley, a small bunch of herbs, 2 bay-leaves,
2 carrots, pounded mace, pepper and salt to taste, 4
tablespoonfuls of Madeira, 1/2 pint of white stock,
thickening of butter and flour, 1 teaspoonful of
essence of anchovies, the juice of 1 lemon, cayenne
and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter,
and put in the shalots, herbs, bay-leaves, carrots, mace,
and seasoning; stir them for 10 minutes over a clear fire,
and add the Madeira or sherry; simmer gently for 1/2 hour,
and strain through a sieve over the fish, which stew in
this gravy. As soon as the fish is sufficiently cooked,
take away all the liquor, except a little to keep the
salmon moist, and put it into another stewpan; add the stock,
thicken with butter and flour, and put in the anchovies,
lemon-juice, cayenne, and salt; lay the salmon on a hot dish,
pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

Salmon cutlets. #5

Cut the slices 1 inch thick, and season them with

pepper and salt; butter a sheet of white paper,

lay each slice on a separate piece, with their ends

twisted; broil gently over a clear fire, and serve

with anchovy or caper sauce. When higher seasoning is

required, add a

few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Curried salmon. #4

Ingredients:- Any remains of boiled salmon,

3/4 pint of strong or medium stock, 1 onion,

1 tablespoonful of curry-powder, 1 teaspoonful

of Harvey's sauce, 1 teaspoonful of anchovy

sauce, 1 oz. of butter, the juice of 1/2 lemon,

cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and

fry them of a pale brown in the butter; add all

the ingredients but the salmon, and simmer gently

till the onion is tender, occasionally stirring the

contents; cut the salmon into small square pieces,

carefully take away all skin and bone, lay it in

the stewpan, and let it gradually heat through;

but do not allow it to boil long.

Time. 3/4 hour.

Collared salmon. #3

Ingredients:- A piece of salmon, say 3 lbs.,

a high seasoning of salt, pounded mace, and

pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash

it thoroughly clean; wipe it, and rub in the

seasoning inside and out; roll it up, and bind

firmly; lay it in a kettle, cover it with

vinegar and water (1/3 vinegar, in proportion to

the water); add the bay-leaves and a good

seasoning of salt and whole pepper, and simmer till

done. Do not remove the lid. Serve with

melted butter or anchovy sauce. For preserving the

collared fish, boil up the liquor in

which it was cooked, and add a little more vinegar.

Pour over when cold.

Time. 3/4 hour, or rather more.

Salmon and caper sauce. #2

Ingredients:- 2 slices of salmon, 1/4 lb. batter,
1/2 teaspoonful of chopped parsley, 1 shalot;
salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place
pieces of butter over it, and add the other

ingredients, rubbing a little of the seasoning
into the fish; baste it frequently; when done,
take it out and drain for a minute or two; lay
it in a dish, pour caper sauce over it, and serve.
Salmon dressed in this way, with tomato sauce,
is very delicious.

Time. About 3/4 hour.

SIX SALMON RECIPES. Boiled salmon. #1

Ingredients:- 6 oz. of salt to each gallon of
water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular
that no blood is left inside; lay it in the fish-
kettle with sufficient cold water to cover it,
adding salt in the above proportion. Bring it
quickly to a boil, take off all the scum, and let
it simmer gently till the fish is done, which will
be when the meat separates easily from the bone.
Experience alone can teach the cook to fix the time
for boiling fish; but it is especially to be remembered,
that it should never be underdressed, as then nothing
is more unwholesome. Neither let it remain in the kettle
after it is sufficiently cooked, as that would render
it insipid, watery, and colourless. Drain it, and if not
wanted for a few minutes, keep it warm by means of warm
cloths laid over it. Serve on a hot napkin, garnish with
cut lemon and parsley, and send lobster or shrimp sauce,
and plain melted butter to table with it. A dish of
dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6
minutes for thin fish.

Note. Cut lemon should be put on the table with this
fish; and a little of the juice squeezed over it is
considered by many persons a most agreeable addition.
Boiled peas are also, by some connoisseurs, considered
especially adapted to be served with salmon.

Potted lobster.

Ingredients:- 2 lobsters; seasoning to taste,
of nutmeg, pounded mace, white pepper, and salt;
1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat carefully from the shell,
but do not cut it up. Put some butter at the bottom
of a dish, lay in the lobster as evenly as possible,
with the bay-leaves and seasoning between. Cover
with butter, and bake for 3/4 hour in a gentle oven.
When done, drain the whole on a sieve, and lay the
pieces in potting-jars, with the seasoning about them.
When cold, pour over it clarified butter, and,
if very highly seasoned, it will keep some time.

Time. 3/4 hour.

Lobster patties (an Entree)

Ingredients:- Minced lobster, 4 tablespoonfuls
of bechamel, 6 drops of anchovy sauce, lemon-juice,
cayenne to taste.

Mode:- Line the patty-pans with puff-paste, and
put into each a small piece of bread: cover with
paste, brush over with egg, and bake of a light
colour. Take as much lobster as is required, mince
the meat very fine, and add the above ingredients;
stir it over the fire for 6 minutes; remove the lids
of the patty-cases, take out the bread, fill with the
mixture, and replace the covers.

Lobster cutlets (an Entree)

Ingredients:- 1 large hen lobster, 1 oz. fresh
butter, 1/2 saltspoonful of salt, pounded
mace, grated nutmeg, cayenne and white pepper
to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound
it in a mortar with the butter, and
gradually add the mace and seasoning, well
mixing the ingredients; beat all to a smooth
paste, and add a little of the spawn; divide
the mixture into pieces of an equal size, and
shape them like cutlets. They should not be very
thick. Brush them over with egg, and sprinkle with
bread crumbs, and stick a short piece of the small
claw in the top of each;fry them of a nice brown in
boiling lard, and drain them before the fire, on a sieve
reversed; arrange them nicely on a dish, and pour
bechamel in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made.

Lobster curry (an Entree)

Ingredients:- 1 lobster, 2 onions, 1 oz.
butter, 1 tablespoonful of curry-powder,
1/2 pint of medium stock, the juice of 1/2
lemon.

Mode:- Pick the meat from the shell, and cut
it into nice square pieces; fry the onions of

a pale brown in the butter, stir in the curry-
powder and stock, and simmer till it thickens,
when put in the lobster; stew the whole slowly
for 1/2 hour, and stir occasionally; and just
before sending to table, put in the lemon-juice.
Serve boiled rice with it, the same as for other
curries.

Time. Altogether, 3/4 hour.

Red Lobster's Ultimate Fondue

1 cup velveeta, cubed
1 cup swiss cheese in small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teapsoon paprika
1 broiled lobster tail (or 1 1/2 cups imitation) - chopped

Combine everything but the lobster in a medium saucepan and cook
over low heat until melted, stirring occasionally. When melted, stir
in the lobster meat. Garnish with diced red pepper, if desired, and
serve with french bread.

Lobster (a la mode francaise).

Ingredients:- 1 lobster, 4 tablespoonfuls of
white stock, 2 tablespoonfuls of cream, pounded
mace, and cayenne to taste; bread
crumbs.

Mode:- Pick the meat from the shell, and cut
it up into small square pieces; put the stock,
cream, and seasoning into a stewpan, add the
lobster, and let it simmer gently for 6 minutes.
Serve it in the shell, which must be nicely cleaned,
and have a border of puff-paste;
cover it with bread crumbs, place small pieces of
butter over, and brown before the fire,
or with a salamander.

Time. 1/4 hour.

Lobster salad.

Ingredients:- 1 hen lobster, lettuces, endive,
small salad (whatever is in season), a little
chopped beetroot, 2 hard-boiled eggs, a few
slices of cucumber. For dressing, equal quantities
of oil and vinegar, 1 teaspoonful of made
mustard, the yolks of 2 eggs; cayenne and
salt to taste; 3 teaspoonful of anchovy sauce.
These ingredients should be mixed perfectly
smooth, and form a creamy-looking sauce.


Mode:- Wash the salad, and thoroughly dry it by
shaking it in a cloth. Cut up the lettuces and

endive, pour the dressing on them, and lightly
throw in the small salad. Mix all well together

with the pickings from the body of the lobster;
pick the meat from the shell, cut it up into nice
square pieces, put half in the salad, the other half
reserve for garnishing. Separate the yolks from the
whites of 2 hard-boiled eggs; chop the whites very
fine, and rub the yolks through a sieve, and
afterwards the coral from the inside. Arrange the
salad lightly on a glass dish, and garnish, first
with a row of sliced cucumber, then with the pieces
of lobster, the yolks and whites of the eggs, coral,
and beetroot placed alternately, and arranged in
small separate bunches, so that the colours contrast
nicely.

Note. A few crayfish make a pretty garnishing to lobster
salad.

Hot lobster

Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to

taste; bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and

add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a

lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay

over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Time. 1/4 hour.

Boiled lobsters

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted

in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes

to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long,

the meat becomes thready, and if not done enough, the spawn is not red: this must be

obviated by great attention. Hub the shell over with a little butter or sweet oil, which

wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.