Lobster Cutlets


MRS. FARQUHARSON SMITH.



Mince the lobster fine, and season with pepper and salt, make good and

thick with drawn butter. Mix with the lobster enough to make it stick

together. Shape with the hands into cutlets, roll in bread crumbs and

fry in hot lard.



The Sauce:--Make rather a thin custard, season with pepper, salt and a

little nutmeg and chopped parsley, place over the cutlets.



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