Quick Lobster Soup.
1 quart of stock, made by adding a little water to the strained remnant of yesterday’s soup. Or, if you have nothing of this sort, make a broth of coarse bits of veal and any bones you may have; 1 can of preserved lobster; 1 cup of milk, with a pinch of soda stirred in; 2 tablespoonfuls of butter, rolled in flour; yolks of 2 eggs; minced parsley, cayenne, and salt.
Heat your broth; skim and season. Put in the lobster, picked to pieces; simmer ten minutes, then boil up sharply, once. Heat the milk in a saucepan; stir in the floured butter; pour upon the beaten yolks. Cook one minute. Pour the lobster into the tureen; stir in the thickened milk, and send to table. Pass oyster crackers and butter with it.