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Lobster with Cecil Sauce

Boil a three-pound lobster and open as directed. Cut the meat into pieces about one inch square. Put a tablespoonful of butter into a frying pan, and, when melted, add one tablespoonful of flour; mix until smooth, add one gill of cream, one gill of stock, and stir constantly until it boils; add the lobster, salt and pepper to taste. Heat thoroughly, take from the fire, add the beaten yolk of one egg and a tablespoonful of chopped parsley. This may be served in paper cases or individual dishes.