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Lobster Cutlets

Cut the meat from a moderate-sized hen lobster into small dice. Beat half an ounce of butter and an ounce of flour over the fire till smooth, then add a gill of water, boil, and stir in a table-spoonful of cream, six drops of lemon-juice, salt, pepper, and cayenne, with lobster butter (see LOBSTER BUTTER) to redden the whole, and the lobster meat. Stir the mixture over the fire, pour it on a plate till cold, then flour lightly and form into cutlets about a third of an inch thick and three inches long, stick a little piece of one of the small claws into each, dip each into beaten egg, and roll it in bread-crumbs. Let the cutlets stand a few minutes, then dip them in egg and bread-crumbs a second time. Fry them in hot fat until they are lightly coloured, and place each cutlet as it is finished on a piece of blotting-paper before the fire. Arrange in a circle on a hot dish, and garnish with parsley. Time, two or three minutes to fry. Probable cost, 2s. Sufficient for six or eight persons.