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LOBSTER CUTLETS
(Boston Cooking-School Cook Book, 1896)
2 cups chopped lobster meat.
1/2 teaspoon salt.
Few grains cayenne.
Few gratings nutmeg.
1 teaspoon lemon juice.
Yolk 1 egg.
1 teaspoon finely chopped parsley.
1 cup Thick White Sauce.
Mix ingredients in order given, and cool.
Shape in form of cutlets, crumb, and fry same as croquettes.
Make a cut at small end of each cutlet, and insert in each the tip end of a small claw.
Stack around a mound of parsley.
Serve with Sauce Tartare.
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