124. Lobster Forcemeat.

ry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one tablespoonful of flour to make a roux (No. 117). Moisten with half a pint of white stock (No. 131), stirring well and constantly until the sauce hardens. Season with half a tablespoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, one tablespoonful of English sauce, half a teaspoonful of mustard, a crushed grain of garlic, and one teaspoonful of chopped parsley. Stir well, adding two pounds of cooked lobster, cut up very fine, with twelve mushrooms, also chopped. Cook for thirty minutes in a saucepan, then put it back off the hot fire; add four egg-yolks, stir again for a moment, cool, and serve when required.   Appendix

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