("The Settlement" Cook-Book, 1903)
Chop the boiled meat of two large lobsters.
Make a white cream sauce of one ounce butter, two tablespoons flour and one cup milk. Boil thoroughly, and add the lobster meat.
Add a little grated onion, chopped parsley, salt and cayenne pepper.
After cooking three minutes, remove from stove.
Divide in heaps, about ten, on a piece of clean paper, and cool thoroughly.
Form into chop shape, and roll in egg and then in grated bread crumbs.
Fry in smoking hot fat.
Serve with a claw in each, to represent the bone.
Serve very hot, with Tartare sauce.