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Eggs, Carmelite

Shell four hard-boiled eggs and roll them in a little flour. Chop up half a pound of lobster. Melt one ounce of butter, and mix smoothly with it one ounce of flour, then add the lobster, and pour in one gill of cold water. Stir, over the fire, till it boils and leaves the sides of the pan quite clean, season with salt and pepper, and spread on a plate to cool. Flatten out some of the mixture, and roll up an egg in it, keeping it in the shape of the egg. Brush each coated egg with some beaten egg, then roll it in bread-crumbs. When all are coated, fry them a golden brown in plenty of hot fat. Drain them on paper, and serve them either whole or cut in halves. Probable cost, 2s. for four portions.