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Bread-crumbs (Parsley Remove all the flesh)

Parsley. Remove all the flesh from the tail and claws of the lobster and cut it up into small pieces. Take the coral of the lobster, wash it, dry it, and then pound it in a mortar with one ounce of butter, and rub it through a hair-sieve. Put in a stewpan one ounce of flour and half an ounce of butter, and mix these together over the fire; then add the water and boil the mixture well. Put in the coral butter, the cream, and the seasoning. Mix well, add the lobster, and turn on a plate to cool. Make up into cutlets, egg and crumb each one carefully, and fry in sufficient fat to cover them. Dish the cutlets on a napkin and garnish with fried parsley.