Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Lobster with Pimolas

Mix one cup [Brown Sauce], one cup sliced pimolas, two hard-cooked eggs cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sautéd mushrooms, with two cups lobster meat. Serve when hot with slices of brown bread toast.