SUPERLATIVE LOBSTER-PATTIES.
(Author’s Receipt.)
Form into balls about half the size of a filbert either the cutlet-mixture or the pounded lobster of Chapter [III.], roll them in the sifted coral, warm them through very gently, have ready some hot patty-cases (see page [361]), pour into each a small spoonful of rich white sauce, or Sauce à l’Aurore (see page [118]), lay the balls round the edge, pile a larger one in the centre, and serve the whole very quickly. The Dresden patties of page [387] may be thus filled.