LOBSTER CUTLETS (an Entree)

Ingredients

• 1 large hen lobster
• 1 oz fresh butter
• 1/2 saltspoonful salt, pounded mace, grated nutmeg
• cayenne and white pepper to taste
• egg, and bread crumbs

Instructions

1. Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients;
2. beat all to a smooth paste, and add a little of the spawn;
3. divide the mixture into pieces of an equal size, and shape them like cutlets.
4. They should not be very thick.
5. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each;
6. fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed;
7. arrange them nicely on a dish, and pour béchamel in the middle, but not over the cutlets.