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Lobster, Rissoles Of

Pick the meat from a small newly-boiled fresh lobster. Mince it finely, and mix with it half a tea-spoonful of salt, a tea-spoonful of finely-shred parsley, and a pinch of cayenne, and pour upon it the strained juice of half a small lemon. Fry an inch of sliced onion in butter until tender, pour over it a quarter of a pint of cream, simmer for three or four minutes, then put in the minced lobster; add the yolks of two eggs, and stir all over the fire until the eggs are set. Spread the mixture on a dish, and let it remain until cold. Roll out some good puff paste to the thickness of the eighth of an inch. Place small balls of the mince upon it at short distances from each other. Moisten the paste round them with a little water, and cover them with more paste. Press the edges securely, trim them neatly, dredge a little flour over them, and fry them in hot fat until lightly browned. Dish them on a napkin, garnish with parsley, and serve hot. Probable cost of small lobster, 9d. Sufficient for five or six persons.