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Lobster Cutlets

2 cups of boiled lobster 3 tablespoonfuls of flour I cup of cream or milk I tablespoonful of butter Yolks of two eggs I tablespoonful of chopped 14 of a nutmeg parsley Salt and cayenne to taste Add all the seasoning to the lobster. Put the cream or milk on to boil, rub the butter and flour together, and add to the cream or milk when boiling. Now add the beaten yolks and cook two minutes. Take from the fire and add the lobster. Mix well; turn out on a dish to cool. When cool, form into cutlets, roll first in beaten egg, then in bread crumbs; put them in a frying basket and fry in smoking hot oil or dripping until a nice brown. It will take about two minutes. Drain and arrange them on a hot dish; put the end of a small claw in each cutlet to represent the mutton bone. Garnish with parsley, and serve with cream or Tartare sauce.