HOMARD GRATIN
(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 mustard.

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.