Shell the eggs, and roll them in a little extra flour. Chop the lobster. Melt the butter in a saucepan, mix in the flour, add the water, and cook the mixture over a slow fire until it will leave the sides of the pan without sticking to it. Add the lobster and seasoning. Mix well, and spread the mixture evenly on a plate to cool. Divide it into even portions for each egg. Roll each egg up in the mixture, pressing and moulding it to take the shape of the egg. Brush each coated egg with raw beaten egg, then cover with crumbs. Heat the fat until a very faint smoke arises from it. Fry the eggs in it until a pretty, bright brown. If fried too quickly, the fish mixture is not well cooked. Drain the eggs on paper. Serve cut round in halves. Any fish can be used in place of lobster.
Cost, about 2s.