Homard à la Duc de York.—Put into a pan four ripe sliced tomatoes, two minced shallots, two full tablespoonfuls of espagnole sauce, 1oz. glaze, a tablespoonful of Lea and Perrin's Worcester sauce, a teaspoonful of chutney (minced), rather more than a full pint of good fish stock, a teaspoonful of curry powder, and the juice of a lemon. Boil this all together for twenty minutes, then add ½oz. of Mrs. A. B. Marshall's leaf gelatine, and when this is thoroughly dissolved rub the contents of the pan through a sieve ; when this purée is cool add to it the meat of a freshly cooked lobster cut into dice, together with a teaspoonful of minced parsley, pile up some little cups or china cases with the mixture, forcing out a little rose of whipped cream seasoned with coralline pepper on the top of each by means of a bag and rose pipe. Set on ice or in the ice cave till thoroughly cold.