Add half a cupful of chopped cooked lobster
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meat and the pounded coral to each cupful of Drawn-Butter Sauce.
Season with paprika, butter, and lemon-juice.

LOBSTER SAUCE--II

Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster
meat. Season with melted butter, lemon-juice, tabasco, and
Worcestershire.

MAÎTRE D'HÔTEL SAUCE

Work into half a cupful of butter all the lemon-juice it will take
and add a teaspoonful or more of minced parsley. Or, melt the butter
without burning, take from the fire, add the juice of half a lemon
and a teaspoonful of minced parsley.

MAYONNAISE

Put into an earthen bowl the yolk of a fresh egg and a pinch of
salt, a dash of red pepper, and half a teaspoonful of dry mustard.
Place the bowl on ice or in ice-water. Pour one cupful of olive-oil
into a small pitcher from which it will drop easily. When the egg
and seasoning are thoroughly mixed, begin to add the oil, using
a silver teaspoon, and rubbing rather than stirring. Add the oil
until a clear spot is formed upon the egg, and then mix
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until smooth. Only a few drops can be added at first, but the quantity