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Canapes of Lobster

Cut out from a sandwich loaf of bread six round slices half inch thick and three inches in diameter; toast to a golden colour. Evenly divide the lobster forcemeat over the toasts, giving them a nice dome form. Wet the tops of the canapes with beaten eggs, cover with bread crumbs and place in a lightly buttered tin. Spread a very little melted butter over each; set in a slow oven for ten minutes, or until of a golden colour. Dress on a folded napkin and serve.