Chop the lobster meat, make a Thick White Sauce Add the boiled lobster meat, then the onion and parsley. Cook thoroughly, add salt and cayenne pepper to taste. Remove from stove. Divide in heaps, about ten, on a piece of clean paper, and cool thoroughly. Form into chop shape, and roll in egg and then in grated bread crumbs. Fry in deep hot fat. Serve with a claw in each, to represent the bone. Serve very hot, with Tartare Sauce.
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