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Lobster Croquettes

Pick the meat carefully from the shell of a freshly-boiled hen lobster, and mince it very finely. Pound the coral and spawn in a mortar, and mix with it a little grated nutmeg, three grains of cayenne, a tea-spoonful of anchovy sauce, two table-spoonfuls of white sauce, and the well-beaten yolks of three eggs. Add the minced lobster, and stir all these ingredients over a gentle fire until the egg is set. Spread the mixture on a plate, and when cold, make it up into the shape of corks. Dip these in beaten egg, roll them in bread-crumbs, and fry them in hot fat until they are lightly browned all over. Drain them, and pile them upon a folded napkin, in a hot dish. Garnish with parsley. Time, eight minutes to fry. Probable cost, 2s. Sufficient for four or five persons.