My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

LOBSTER CUTLETS.

MRS. FARQUHARSON SMITH.

Mince the lobster fine, and season with pepper and salt, make good and thick with drawn butter. Mix with the lobster enough to make it stick together. Shape with the hands into cutlets, roll in bread crumbs and fry in hot lard.

The Sauce:—Make rather a thin custard, season with pepper, salt and a little nutmeg and chopped parsley, place over the cutlets.