Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 89

Table of Contents

Meat of one fine lobster, or six crabs well boiled.

2 eggs.

2 table-spoonfuls of butter.

½ cup fine bread-crumbs.

1 teaspoonful anchovy sauce.

Yolks of two eggs, boiled hard and rubbed to a powder, then beaten into the butter.

1 good teaspoonful lemon-juice.

Season well with salt and cayenne pepper; also, a pinch of mace and lemon-peel.

Yolks of two raw eggs, beaten very light.

Mince the meat, work in the butter—melted, but not hot; then the seasoning, the raw eggs, and lastly, the bread-crumbs. Make into oblong balls, and fry quickly in sweet lard, dripping, or half lard, half butter. Drain them of every drop of fat by rolling each, for an instant, very lightly upon a hot, clean cloth. Be sure your dish is well heated.

These are very delicious, and should be accompanied by milk or cream crackers, with slices of lemon passed to such guests as would like the additional relish.