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Potato Croustade

Place a pound of boiled potato pulp in a bowl, mash it very smooth and perfectly dry; add the yolks of a couple of eggs and set the bowl over the fire, stirring it until it again becomes dry. Form it into a case or shell and brush it over with the yolk of egg, place in an oven and bake to a light brown; then remove and it is ready for use. In the meantime pour one gill of white sauce into a saucepan and mix in with it a teaspoonful of lemon-juice, with half that quantity of essence of anchovies, and the meat of a lobster, or half a can of lobster; set the pan at the side of the fire and heat well without letting it boil. Pour this sauce, which should be thick, into the potato case, and serve.