1931 Cuban Cookery by Blanche Z de Baralt

35

butter, sprinkle with cracker dust and b own in oven.

STUFFED CRABS.

Same ' as stuffed lobster.

LOBSTER HAVANAISE

1 lobster (boiled)

' 2 tablespoonfuls butter 1 tablespoonful flour 1 t ablespoonful salt few grains pepper and paprika 1 cup cream 1 I 3 egg yollcs 2 tablespoonfuls Sherry 2 tablespoonfuls Bacardi rum. Mix butter and flour t ogether, add gradually the cream and cook slowly for five minutes~ season wit h salt, pepper and paprika (or Cayenne, if preferred). Add 3 egg yolks well beaten, the meat from a 2 lb. lobster, in pieces, and just before serving, two tablespoonfuls each of Sherry and Bacardi.