No. 1048 Homard au Gratin.
Procure three small lobsters, cut them down the centre, save all the shells, and cut the flesh into small slices, put a spoonful of chopped onions into a stewpan, with a small piece of butter, pass them over a sharp fire a few minutes, keeping them stirred; then add a pint of white sauce, reduce one-third, keeping it stirred, add the flesh of the lobster, season with a little pepper, salt, cayenne, and essence of anchovies; stir gently over a sharp fire, and when boiling take it off, stir in the yolks of two eggs, put it into the shells, egg and bread-crumb over, place them in a warm oven ten minutes, salamander of a good colour, and serve very hot, dressed upon a napkin, garnished with a few sprigs of fresh parsley.
Lobsters au gratin may also be served in silver, escalope shells if handy are preferred.