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Her "Modern Cookery For Teaching and the Trade: Volume 2" resounds with the minutiae of French dishes like salmis of pheasant and langouste à la parisienne.

Seated at a table for two in Jacob’s favourite corner at the Ritz grill-room, she ordered langouste with mayonnaise, a French chicken with salad, an artichoke, a vanilla ice, and some wonderful forced strawberries.

Lobster as here served to take the place of the French langouste, tastes much like deviled lobster.

You take a cooking-pot and put your langouste in it, together with four spoonfuls of olive-oil, an onion and a couple of tomatoes, and boil away until he turns red.

“Langostas does mean langouste—or lobsters, I suppose, sir?” asked Ropes.