Forcemeat Balls for Fish Soups

Ingredients

• 1 middling-sized lobster
• 1/2 an anchovy
• 1 head boiled celery
• the yolk of a hard-boiled egg
• salt
• cayenne, and mace to taste
• 4 tablespoonful bread crumbs
• 2 oz butter
• 2 eggs

Instructions

1. Pick the meat from the shell of the lobster, and pound it, with the soft parts, in a mortar;
2. add the celery, the yolk of the hard-boiled egg, seasoning, and bread crumbs.
3. Continue pounding till the whole is nicely amalgamated.
4. Warm the butter till it is in a liquid state; well whisk the eggs, and work these up with the pounded lobster-meat.
5. Make into balls of about an inch in diameter, and fry of a nice pale brown.