negar, 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.

_Average cost_, 3s. 6d. _Sufficient_ for 4 or 5 persons.

_Seasonable_ from April to October; may be had all the year, but salad
is scarce and expensive in winter.

_Note_.--A few crayfish make a pretty garnishing to lobster salad.

THE SHELL OF THE LOBSTER.--Like the others of its tribe, the
lobster annually casts its shell. Previously to its throwing off
the old one, it appears sick, languid, and restless, but in the
course of a few days it is entirely invested in its new coat of
armour. Whilst it is in a defenceless state, however, it seeks
some lonely place, where it may lie undisturbed, and escape the
horrid fate of being devoured by some of its own species who
have the advantage of still being encased in their mail.

LOBSTER (a la Mode Francaise).

273. 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. _Average cost_, 2s. 6d.

_Seasonable_ at any time.

CELERITY OF THE LOBSTER.--In its elemen