(For four persons)
|One good-sized lobster, 2 oz. butter, 2 oz.
white breadcrumbs, one dessertspoonful sherry, 1/2 saltspoon dry mutard. A spoonful
(according to strength) of any piquant sauce may be substituted for the sherry and the dry
Cut the lobster meat into dice, put it, breadcrumbs, pepper, and salt in a basin, melt the butter and mix in. Put in a gratin dish, pour the cream over, sprinkle with cheese and a few extra breadcrumbs and bake in hot oven for 10 minutes and serve. The consistency of this dish should be about that of a well-made mince, neither sloppy nor still.