Superlative Lobster-Patties

Source: Eliza Acton, 1845

Instructions

  1. Form into balls about half the size of a filbert either the cutlet-mixture or the pounded lobster of Chapter III.
  2. Roll them in the sifted coral, and warm them through very gently.
  3. Have ready some hot patty-cases (see page 361), and pour into each a small spoonful of rich white sauce, or Sauce a l'Aurore (see page 118).
  4. Lay the balls round the edge, pile a larger one in the centre, and serve the whole very quickly.
  5. The Dresden patties of page 387 may be thus filled.

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