LOBSTER CROQUETS.
Take the flesh of the lobster, take all the meat out of the shell, and chop in small pieces; place half an ounce of butter in a sauce-pan, half-ounce flour, and half a tea-cupful of milk; stir over the fire till it thickens, then add the flesh of the lobster, the yolks of two eggs, and a pinch of cayenne; turn the croquet out on a plate to cool; form the mixture into round balls; dip in egg and bread-crumbs, and fry a light-brown colour.