Ingredients:- 1 large hen lobster, 1 oz. fresh
butter, 1/2 saltspoonful of salt, pounded
mace, grated nutmeg, cayenne and white pepper
to taste, egg, and bread crumbs.
Mode:- Pick the meat from the shell, and pound
it in a mortar with the butter, and
gradually add the mace and seasoning, well
mixing the ingredients; beat all to a smooth
paste, and add a little of the spawn; divide
the mixture into pieces of an equal size, and
shape them like cutlets. They should not be very
thick. Brush them over with egg, and sprinkle with
bread crumbs, and stick a short piece of the small
claw in the top of each;fry them of a nice brown in
boiling lard, and drain them before the fire, on a sieve
reversed; arrange them nicely on a dish, and pour
bechamel in the middle, but not over the cutlets.
Time. About 8 minutes after the cutlets are made.
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