Furniture design & interior

1. Lobster curry (one Entree).

Ingredients:-1 hummer, 2 onions, 1 oz butter, 1 tablespoonful of curry powder, 1/2 pint medium stock, juice of 1/2 lemon.

Mode:-select meat from the shell, and cut it in nice square pieces. FRY onion of a pale brown in butter, stir in curry-like and stock and simmer until it thickens, then it is added in the hummer. The whole stew gently for 1/2 hour and stir occasionally. and just before it is sent to the table, in lemon juice. Serve boiled rice with it, the same as for other curries.

Period Of Time. Overall, 3/4 hour.

2. Lobster cutlets (an Entree).

Ingredients:-1 large hen lobsters, 1 oz fresh butter, 1/2 saltspoonful of salt, crushed mace, grated nutmeg and white pepper, cayenne pepper to taste, eggs, and bread crumbs.

Mode:-select meat from the shell, and the pound in a mortar with butter and gradually to the mace and seasoning, good mixture ingredients. beat all to a smooth paste and add a little of the spawn. divide the mixture into pieces of equal size and shape them as cutlets. They should not thick. Brush them over with egg and sprinkle with breadcrumbs and hold a brief bit of the small claw at the top of each. FRY them a nice Brown in boiling lard and empty them before the fire, a sieve, reverse. nicely, arrange them in a bowl and pour the bechamel-Center, but not over cutlets.

Period Of Time. Approximately eight minutes after the cutlets are made.

3. Lobsters patties (an Entree).

Ingredients:-minced hummer, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon juice, cayenne flavor.

Mode:-line patty-kokkärl with puff-paste, and put in each small piece of bread: cover with paste, brush with egg and curing of a light color. As much lobster, mince meat is very fine and add above ingredients. Stir it over the fire in 6 minutes. remove the lids patty-cases, take out the bread, fill with the mixture and replace the cover.

4. potted plants hummer.

Ingredient:-2 hummer. seasoning to taste of nutmeg, mace, pepper, white pounded and salt. 1/4 lb. of butter, 3 or 4 bay leaves.

Mode:-remove the flesh carefully from the shell, but not cutting it up. Place some butter on the bottom of a dish, low in hummer as evenly as possible, with the bay leaf and seasoning from. Cover with butter and bake in 3/4 hour in a small oven. When finished, emptying whole on a sieve, and the low bits of perform potting-pots with seasoning if when cold, pour over the clarified butter, and very strongly seasoned, it will keep for a long time.

Period Of Time. 3/4 hour.

* Tip: Sauce with one of these dishes, all you need is a mixed with lemon juice, salt and peper. Pepper gives a little spicy, lemon and salt to taste gives a deeper taste. Adjust each ingredient to meet your taste. This simple sauce is what I learned from a trip to Viet Nam

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