Lobster Chops
Two cups of boiled lobster; two eggs (yolks only); one cup of cream or milk; three tablespoons of flour; two tablespoons of butter; salt and pepper to taste. Put the butter in a stewpan, and when it bubbles, stir in the flour. Cook this paste, slowly stirring all the time; then pour in the cream, and add the lobster cut into small dice. Stir until scalding hot, take from the fire, and when slightly cooled, stir in the yolks of the eggs, well beaten, and the salt and pepper. Return to the fire and cook two minutes, stirring all the time. Butter a platter, and on it spread the mixture half an inch deep. When the mass is cold form it in the shape of chops that are pointed at one end, roll the chops in beaten egg and then in bread or cracker crumbs, place them in the frying basket, and plunge them into boiling hot fat until they are of a nice brown color. The frying should not take longer than three minutes. Drain well, and thrust the end of a small claw into each chop to represent the bone. Serve on a napkin, placing the 25 chops so they overlap one another, and garnishing with parsley. Suitable for teas, luncheons, and evening parties.