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Lobster Patties, Augusta

Prepare and keep hot six small patties. Plunge two live lobsters, one and a half pounds each, in a gallon boiling water with a tablespoon salt for twenty minutes. Lift up, let cool off, crack the shells, pick out all the meat and cut in half-inch pieces.

Heat one and a half ounces good butter in a saucepan, add half a finely chopped onion, four chopped branches celery, one sound, seedless green pepper, and gently brown for eight minutes, occasionally stirring meanwhile. Add the lobsters, with eighteen freshly opened little neck clams, six sliced canned mushrooms, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well and cook for five minutes, sprinkle over two ounces flour, and stir well while cooking for one minute. Pour in two tablespoons sherry, one gill hot milk and one gill cream, mix well until it comes to a boil, and let slowly boil for ten minutes. Dilute an egg yolk with two tablespoons cream, the juice of a quarter lemon, and add to the lobster; mix while heating for two minutes, remove, dress the patties on a hot dish, fill with the preparation, cover and serve.