Method.—Thoroughly drain the lobster, and divide it into large flakes. Put a border of puff paste round a pie dish, and bake in a quick oven. Make the sauce as directed. Place the lobster in the pie-dish, sprinkling each layer liberally with pepper and very sparingly with cayenne, add the white sauce, and cover rather thickly with breadcrumbs. Season with salt and pepper, add a few small pieces of butter, and bake in a quick oven until the surface is browned.
Time.—From 35 to 45 minutes. Average Cost, 1s. 2d., exclusive of the paste. Sufficient for 4 persons.
Ingredients.—Tinned lobster, butter, anchovy sauce, cayenne.
Method.—Drain and pound the lobster to a paste, adding sufficient butter and anchovy sauce to moisten it. Season highly with cayenne, if available, pass the mixture through a fine sieve, press it into small pots, and cover it with clarified butter.
Time.—About 35 minutes. Average Cost, 1s. 3d. to 1s. 5d. when the whole tin is used. Sufficient for 3 or 4 pots.
Ingredients.—1 tin of prawns, ¼ of a pint of curry sauce (see Sauces, No 241), well-boiled rice, lemon-juice.
Method.—Make the sauce as directed (tinned curry sauce may be substituted, or the prawns may be obtained ready curried), put in the prawns, make thoroughly hot, add lemon-juice to taste, and serve in a border of rice, or hand the rice separately.
Time.—10 minutes, after the sauce is made. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 3 or 4 persons.
Ingredients.—1 tin of salmon (about ½ a lb.), 4 ozs. of well-boiled rice, 1 oz. of butter, finely-chopped parsley, salt and pepper, grated nutmeg.
Method.—Divide the fish into rather large flakes. Heat the butter in a stewpan, put in the rice, make it thoroughly hot, season to taste, and add the fish. Stir very gently over the fire for 3 or 4 minutes, and serve piled on a hot dish. One or two hard-boiled eggs coarsely chopped are sometimes added to the above ingredients.
Time.—½ an hour. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.
Ingredients.—1 tin of salmon, breadcrumbs, white sauce (see Sauces, No. 221), butter, salt and pepper, grated cheese.