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29 Lobster Fritanella

(July.) - (365 Luncheon Dishes)

Take half a loaf of stale bread, crumb, and soak in cold water. When

soaked, squeeze dry in a cloth. Chop a very little onion fine, add two

tablespoonfuls of butter; stir together over the fire until a good

brown; add the bread; stir well; put into this the chopped meat of a

large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of

two eggs; stir hard, and then turn out to cool. When quite cold, form

into rolls with a little flour; egg and bread-crumb them and fry.

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