1 fine lobster, well boiled, or a can of lobster.

2 eggs, well beaten.

2 table-spoonfuls of butter, melted, but not hot.

1/2 cup bread-crumbs.

Season with salt and cayenne pepper.

Pound the lobster-meat, coral and all, in a Wedge-wood mortar. Mix with this the bread-crumbs, then the seasoning and butter. Bind with the yolk of one egg. Flour your hands and make into oblong cro quettes. Dip in beaten egg, then in bread-crumbs, and fry quickly to a light-brown in sweet lard or butter. Drain off fat, by laying upon a hot, clean paper, before dishing them.

Make a border of parsley close about them when you have piled them tastefully in the dish.