15 Lobster Cream

Pour 1/2 a pint of boiling milk over a small cupful of bread crumbs;

when nearly cold add 3 well-beaten eggs, the lobster chopped fine, 2

teaspoonfuls of anchovy sauce, a pinch of cayenne. Stir well and mix in

3 tablespoonfuls of cream. Pour into a buttered mould, cover with

buttered paper and steam for an hour. Serve with a good fish sauce.