1 large lobster—boiled.
2 table-spoonfuls of butter.
Yolks of 3 eggs.
Handful of bread-crumbs.
1 table-spoonful of anchovy sauce.
Cayenne, salt, and chopped parsley to liking.
Pick the meat from the boiled lobster, and pound it in a Wedgewood mortar with half the coral, seasoning with salt and cayenne pepper. When you have rubbed it to a smooth paste with the butter, add a table-spoonful of anchovy sauce and the yolk of an egg, well beaten. Flour your hands well and make the mixture into egg-shaped balls. Roll these in beaten egg, then in bread-crumbs, and fry to a light brown in sweet lard, dripping, or butter.
For the Sauce.
The coral of the lobster rubbed smooth.
1 teaspoonful anchovy sauce.