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LOBSTER CROQUETTES
(Boston Cooking-School Cook Book, 1896)
2 cups chopped lobster meat.
1/2 teaspoon salt.
1/4 teaspoon mustard.
Few grains cayenne.
1 teaspoon lemon.
1 cup Thick White Sauce.
Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Cream Sauce.
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