OCR Text |
Show CANNED LOBSTER IN CASES. For the contents of a pint can of lobster meat prepare eight bread cases cas-es by cutting day-old bread into slices two inches thick, then these into rounds about three inches across. The largest cooky cutter may be used for this. Then with a small cutter stamp out the centers, but not quite through, leaving a half inch layer of the bread to make the bottom of the case. Brush the cases all over with melted butter, just enough to give a coating, then I 5Q just before the time for filling set them in a hot oven to crisp. Make a sauce of quarter of a cupful of butter creamed with an equal quantity of flour, then add to this gradually a pint of milk, stirring until It is a smooth, thick gravy, season with salt, paprika, minced parsley and lemon juice, and add the lobster cut in small dice. Heat very hot, then turn into the crisped bread cases and serve at once. Salmon, shrimp or fish flakes may be used in similar fashion. |