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.