Lobster Croquets

Break up a fresh lobster, take all the meat carefully out of the shells, and mince it small; then put the bruised coral and spawn into a sautapan with two spoonfuls of white sauce and three yolks of eggs, a little nutmeg, cayenne, and anchovy; stir all this ever the fire with a wooden spoon to set the egg firm in the mixture, and when this is accomplished, turn the croquet meat out on a plate and set it to cool, and finish as directed in No. 315.