Next the cream, lemon juice, cayenne, pepper, salt, and lastly the chopped lobster.
Spread the mixture on a plate to cool.
When cool, shape into cutlets.
Egg and bread-crumb, and fry in hot fat in a frying-basket.
Put a piece of the feeler in each, to represent a bone.
Garnish with fried parsley.
Lobster Cutlets in Aspic.
Shape some of the lobster-cutlet mixture into cutlets.
Roll in dried and powdered coral, and put a piece of feeler in each.
Pour a little aspic jelly into a clean Yorkshire-pudding tin, or frying-pan.