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Lobster Omelette

(Paris.) Chop finely the meat of a lobster, 2 pounds, add 1 pint of white broth, thyme, bayleaf, and parsley, the juice of a lemon, and 2 tablespoonfuls of cream. Cook for 10 minutes, season it, and press through a fine sieve. Have ready a light omelette, and pour this across it before folding it and around it, when folded, on the dish.