Lobster Soup

Pick the meat from a five pound lobster and pound it in a mortar,
adding from time to time a little milk or cream. When perfectly
smooth, add two teaspoonfuls of salt, one tablespoonful of chopped
parsley (if liked), cayenne and mace. Take out enough to make a dozen
small balls, mix this with the yolk of an egg and fry it in butter.
Mix the rest of the pounded lobster with two quarts of milk and rub
through a sieve. Put this in a saucepan and simmer ten minutes. Add
two ounces of butter and stir until melted and smooth. Pour over the
fried balls in the tureen and serve very hot.