Lobster Canapés
1 three-pound lobster
The yolks of two eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
1 tablespoonful of chopped parsley
1 level teaspoonful of salt
1 saltspoonful of white pepper
1 pint of mashed potatoes
6 slices of bread
Toast the bread and arrange the potatoes according to the preceding recipe. Rub the butter and flour together, add the milk; when boiling add the seasoning and the lobster. When very hot stir in carefully the well-beaten yolks of the eggs. Stir this until it is smoking hot, but be careful not to boil, or it will curdle. Fill this on top of the toast that has been garnished with potatoes, dust with chopped parsley and send to the table.
Shrimps may be substituted for lobster.