Lobster Quenelles

Take a fresh-boiled hen lobster; break the shell, and remove the meat, pith, and coral and spawn; cut up the tail into neat scollops and place these in reserve in a small stewpan, with a little of the lobster butter.

Next, place all the remainder of the meat and pith of the lobster in a mortar with the flesh of a large whiting, four ounces of butter, and six ounces of panada, No. 184 ; add two whole eggs and two yolks, season with nutmeg, cayenne pepper and a teaspoonful of anchovy; pound the forcemeat thoroughly, and when well mixed, remove it into a basin to be used as hereinafter directed.