No. 400 Rissoles de Homard.
Put a teaspoonful of chopped onions into a stewpan with half an ounce of fresh butter, fry them white, then add ten or fifteen tablespoonfuls of white sauce (according to the size of the lobster), stir over the fire and let it boil five minutes, or more, until rather thick, have a fresh lobster cut up into small dice, put it into the sauce, season with cayenne pepper, salt, a little chopped parsley, juice of a lemon, and a few drops of essence of anchovies, let it boil a minute, then add two yolks of eggs, stir it over the fire another minute, to set the eggs, and pour it out on a dish to get cold; make and serve the rissoles as in the last article.