Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 61

Table of Contents

1 lobster, well boiled.

3 table-spoonfuls butter.

1 teaspoonful made mustard.

1 teaspoonful anchovy sauce.

1 wine glass of vinegar.

Cayenne pepper and salt.

2 hard-boiled eggs.

Pick the meat carefully from the shell, breaking it as little as may be. Rub the coral to a smooth paste with the back of a silver spoon. Chop the meat fine. Stir into this the butter, melted, but not hot, the yolks of the eggs, rubbed smooth with the coral, the pepper, mustard and salt, and put all together in a saucepan over the fire. Stir until it is smoking hot, then turn into the shell, which should be washed and heated.