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Lobster Cutlets, Quickly Made

Choose a very large lobster. Let it be half boiled; take the flesh out whole, cut it into slices a quarter of an inch thick, and dip these into beaten egg and then into highly-seasoned bread-crumbs. Let them stand ten minutes, then dip them again, and fry them in hot butter till they are lightly browned all over. Drain them from the fat, and arrange them in a circle on a hot dish, pour a quarter of a pint of lobster sauce into the centre, and send to table as hot as possible. Hot pickles should accompany this dish. The sauce should be made in the ordinary way. Time, eight minutes to fry. Probable cost, 3s. Sufficient for five or six persons.