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Lobster Quenelles

Pick the meat from a freshly-boiled hen lobster. Pound the flesh of the claws, the coral, and the spawn in a mortar with a quarter of a pound of butter, the flesh of a large whiting, and six ounces of panada (see PANADA). Add the yolks of four eggs and the whites of two, and season with a tea-spoonful of anchovy sauce, a pinch of salt, a grain of cayenne, and the eighth of a nutmeg, grated. When thoroughly pounded, form the forcemeat into the shape of the bowl of a spoon. The quenelles may be either fried in hot butter, and served with lobster sauce as an entree, or be used for garnish, etc. Time, ten minutes to fry. Probable cost of lobster, 1s. 6d. Sufficient for three or four persons.