Note No. 30 — INDEX

Lobster Sauce.—Take the meat from a boiled lobster weighing about one pound, cut it into dice-shaped pieces. Add two ounces of butter to the coral, rub it together with the blade of a knife, and press it through a sieve. Make a butter sauce with cream, put in the coral, season with salt, pepper and a little mace, and heat it hot without allowing to boil; add the lobster meat, let it get hot again without boiling, and serve in sauce tureen. If allowed to boil it will spoil its color, which is one desirable feature of this sauce. Crab sauce may be made in the same way, using lobster coral if convenient.