Make some lobster forcemeat (No. 124); form it into the shape of six pears with the hand, roll them in bread-crumbs, and fry in very hot fat for three minutes; drain well, then serve on a folded napkin, garnishing with parsley-greens, and add any sauce required in a sauce-bowl.

Salmon croquettes to be prepared the same way, substituting minced boiled salmon for the lobster forcemeat.

63. Lobster Cutlets, Victoria

The same as for No. 62, only giving them the shape of a chop, and when serving stick a lobster leg in the point of each one.