The sauce made as above is called by professional cooks "Salmi Sauce"; it is not troublesome to make, and is equally good for warming over slices of cold beef or mutton.

stick one of the small lobster claws in the end of each cutlet to represent the bone. Arrange in the frying-basket very carefully and fry in very hot fat.

Lobster croquettes are made from the same mixture, but formed into cork or cone shapes.