LOBSTER SAUSAGES.
(Modern Cookery, 1845)
Let the fish be pounded as for cutlets or for boudinettes, but mix half or more of the coral with the flesh of the lobsters; shape it like small sausages, sprinkle them with the powdered coral, and heat them through in a Dutch or American oven.
They may be brushed with clarified butter before the coral is strewed over them, but they scarcely need it.
A fierce degree of heat will destroy the excellence of all these preparations.
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