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Lobster Omelet

Take six ounces of lobster-meat and cut it into small pieces; place them in a stewpan with one wineglassful of white wine and a quarter of an ounce of butter, moisten with a fourth of a pint of strong, hot bechamel sauce, and let cook for five minutes. Make an omelet with twelve eggs, and with a skimmer place the stewed lobster in the middle of the fold over the side opposite the handle, lay in more garnishing, fold the other side up, turn it onto a hot dish, pour the sauce around, and serve.