Lobster Farci
Two cups of lobster meat; three hard boiled eggs (yolks); one-half pint of milk; one-fourth of a nutmeg, grated; one tablespoon of chopped parsley; one tablespoon of butter; two tablespoons of bread crumbs; one tablespoon of flour; salt and pepper to taste. Cut the lobster into small pieces. Two lobsters will be required for this quantity. Put the milk on to boil in the double boiler, and when hot, stir into it the butter and flour, rubbed well together. Stir until smooth, and cook three minutes; then remove from the fire, and add the crumbs, parsley, lobster, salt and pepper, and the yolks of the eggs mashed very fine. Mix all well together. In opening the lobster for the stuffing, be careful not to break the body or tail shells. Wash them and wipe dry, and with a pair of scissors cut off the under part of the tail shells, using the tails of both lobsters. Join the large ends of the tail shells to the body shell, with the ends of the tails sticking out, thus forming a boat-shaped shell. Put the stuffing into this boat, brush over the top with beaten egg, sprinkle lightly with bread crumbs, and bake in a quick oven for fifteen minutes. LOBSTER À LA NEWBERG-See Chapter on Chafing-dish Recipes.