Home › The Principles of Cookery › Roulette, Lobster

Roulette, Lobster

Boil the lobsters, take out the meat, and chop it up; pound the shells with butter, set them on the fire, and add half a pint of water. When it has boiled a quarter of an hour, add two ounces of flour, a little pounded mace, and a pinch of sugar; add bouillon to it till it becomes like thick pap; then stir in the chopped lobster and a little salt; remove from the fire; when quite cold, make it into shapes, and proceed as in the next recipe.