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Lobster Cutlets, Ravigote

Prepare a lobster force meat, divide the force into twelve equal parts; lightly roll in flour and give them nice cutlet forms, then dip in beaten eggs, roll in bread crumbs, lay in a frying basket and fry in boiling fat for eight minutes. Remove, drain on a cloth, pour a hot Ravigote sauce on a hot dish, arrange the cutlets, one overlapping another, over the sauce, adjust a paper frill at the end of each cutlet and serve.