Lobster Cream
Pour one-half pint of hot, boiled milk over a small cup of bread crumbs; when nearly cold add three beaten eggs, the lobster chopped fine, two teaspoons of anchovy sauce and a large pinch of cayenne. Stir well and mix in two or three tablespoons of cream. Pour into a buttered mold, cover with buttered paper and steam one hour. Serve with anchovy or any other good fish sauce.