SHELLFISH À LA QUEEN
Force through food chopper enough
Carrot to make ¾ cup. Put into saucepan with
3 tablespoons butter and
1 teaspoon scraped onion, and cook lo minutes or until brown, stirring frequently. Add
4 tablespoons flour and when smooth add
1 cup boiling water in which is dissolved
1 teaspoon vegetable or beef extract, and stir until sauce boils. Add
1½ teaspoons salt
1 teaspoon pepper
1 tablespoon lemon juice and a
Few grains cayenne. Remove meat from a
1½ pound lobster and cut in pieces the size of scallops.
Place
½ pint oysters in strainer over bowl and rinse with
2 tablespoons cold water, reserving all liquor. Pick over oysters to be sure that there are no pieces of shell adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook
½ pint scallops 5 minutes or until tender. To the oyster liquor add
Cream to make 1 cup; add to the sauce and bring to boiling point. Add oysters, scallops, and lobster and serve very hot, garnished with bits of
Pimiento and
Truffles or ripe olives.
