Saute the onion and garlic in the butter, add the cornstarch and seasonings, and cook until frothy; add the milk strained from the cocoanut, gradually, and, when the sauce boils up once, add the lobster; salt and pepper to taste.
=Lobster a la Bechamel.= INGREDIENTS.
Meat of 2 lobsters.
4 tablespoonfuls of butter.
4 tablespoonfuls of flour.
Salt and pepper.
Grating of nutmeg.
1 cup of cream.
4 yolks of eggs.
1 cup of white stock, seasoned with mace, bay leaf, etc.
1 teaspoonful of lemon juice.
Dried and sifted coral.
_Method._--Cut the lobster in delicate slices or in dice, as preferred.
Make a bechamel sauce, after the usual manner, of the butter, flour, seasonings, cream and stock.

Add the lobster, and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer.

Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served.
Oysters, clams, sweetbread, chicken or turkey may be served a la Bordelaise or Bechamel.
=Lobster a la Poulette.= INGREDIENTS.
1/3 a cup of butter.
1/3 a cup of flour.
1/2 a teaspoonful of salt.
Dash of paprica.
1/4 a teaspoonful of white pepper.
1 cup of cream.
1 cup of well-seasoned chicken stock.
Juice of half a lemon.
2 hard-boiled eggs.
1 pint of diced lobster meat.
_Method._--Prepare a white sauce, using the ingredients mentioned, and adding the lemon juice by degrees.

Add the lobster to the sauce.

Cut the whites of the hard-boiled eggs in rings and pass the yolks through a sieve.