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Lobster Pates

(Fish.) - (The Lady's Own Cookery Book)







Rub two ounces of butter well into half a pound of flour; add one yolk

of an egg and a little water, and make it into a stiff paste. Sheet your

pate moulds very thin, fill them with crumbs of bread, and bake lightly.

Turn out the crumbs and save them. Cut your lobster small; add to it a

little white sauce, and season with pepper and salt. Take care that it

is not too thin. Fill your moulds; cover with the crumbs which you

saved, and a quarter of an hour before dinner put them into the oven to

give them a light colour.



Oyster pates are done the same way.











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