must always be allowed for the patriotism of the Californian.

Lobster, served cold with mayonnaise, or broiled live lobster are most
frequently called for, and while they are both excellent, we find so
many other ways of preparing this crustacean that we rarely take the
common variety of lobster dishes into consideration. Probably nowhere in
San Francisco could one get lobster better served than in the Old
Delmonico restaurant of the days before the fire. A book could be
written about this restaurant and then all would not be told for all its
secrets can never be known.

In New York City they have what they are pleased to call "Lobster
Palaces," but there is not a restaurant in that great metropolis that
could approach the Delmonico of San Francisco in its splendid service
and its cuisine arrangements; neither could they approach the romance
that always surrounded the O'Farrell street restaurant. It was here that
most magnificent dinners were arranged; it was here that extraordinary
dishes were concocted by chefs of world-wide fame; it was here that
Lobster a la Newberg reached its highest perfection, and this is the
recipe that was followed when it was prepared in the Delmonico:

Lobster a la Newberg

One pound of lobster meat, one teaspoonful of butter, one-half pint of
cream, yolks of four eggs, one wine glass of sherry, lobster fat. Three
hours before cooking pour the sherry over the lobster meat and let it
stand until ready to cook. Heat the butter and stir in with the lobster
and wine, then place this in a stewpan, or chafing dish, and cook for
eight minutes. Have the yolks of eggs well beaten and add to them the
cream and lobster fat, stir well and then stir in a teaspoonful of