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Table of Contents

1 large lobster—boiled.

2 table-spoonfuls of butter.

Yolks of 3 eggs.

Handful of bread-crumbs.

1 table-spoonful of anchovy sauce.

Cayenne, salt, and chopped parsley to liking.

Pick the meat from the boiled lobster, and pound it in a Wedgewood mortar with half the coral, seasoning with salt and cayenne pepper. When you have rubbed it to a smooth paste with the butter, add a table-spoonful of anchovy sauce and the yolk of an egg, well beaten. Flour your hands well and make the mixture into egg-shaped balls. Roll these in beaten egg, then in bread-crumbs, and fry to a light brown in sweet lard, dripping, or butter.