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Fish Cutlets

Season one pint of any kind of cold cooked fish with salt, pepper and cayenne, and make it into paste with a little thick cream sauce, made quite hot. Put the paste on a dish to about half an inch in thickness, and when it is cold form it into the shapes of cutlets. Put them first into bread or cracker crumbs, then into egg and again into crumbs. Fry in a fryingpan of hot fat until brown. If lobster is used, insert a small claw at the end of each cutlet, and for other kinds of fish use a small piece of thick bone. Drain off the fat and serve.