Take six ounces of boiled lobster meat, and cut it into small pieces; put them into a sautoire with half a glassful of white wine and a quarter of an ounce of butter. Moisten with a quarter of a pint of strong, hot bechamel (No. 108), and let cook for five minutes. Make an omelet of twelve eggs as for No. 46, and with a skimmer place the stewed lobster in the middle, fold the opposite side, pour in the garnishing, fold the other side up, turn it on a hot dish, pour the sauce around it, and serve

58. Crab Omelet

Proceed exactly the same as for No. 50, substituting six ounces of crab meat cut into small pieces, for the lobster.