Superlative Lobster-Patties

Author’s Receipt

Method

Form into balls about half the size of a filbert either the cutlet-mixture or the pounded lobster of Chapter III., roll them in the sifted coral, warm them through very gently, have ready some hot patty-cases, pour into each a small spoonful of rich white sauce, or Sauce à l’Aurore, lay the balls round the edge, pile a larger one in the centre, and serve the whole very quickly.

The Dresden patties may be thus filled.

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