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Classic
Cook Books
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page 76
season with pepper, salt and a very little cayenne pepper add a little melted
butter, about two tablespoons, if the bread is rather dry: form into egg-shaped
or round balls; roll them in egg, then in fine crumbs, and fry in, boiling lard.
In another way.
Take lobster meat which is not too salty and cut it in small dice shaped pieces.
If you desire to increase the quantity without adding more lobster, you can add
some fish meat, similarly prepared, but do not take more than half as much of
the latter. Mix both substances well and proceed as in the above description.
In another way.
Make a sort at butter of the lobster shells by grinding them. Put them in a pan
with flour, and when it simmers, add some sweet cream, which beat until it
becomes thick as mush. Then add some sugar and nutmeg; put in the lobster meat
shake a while and let it cool.
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Classic
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