Lobster Cutlets

Lobster cutlets -- delightful morsels of breaded goodness fried in boiling butter.

Take out the meat from a large hen lobster or two small ones, place it in a mortar with some of its coral, and pound, mixing with it a little powdered mace, grated nutmeg, salt, pepper, and cayenne; beat the yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce; then mix them with the above ingredients. Roll out, sprinkle a little flour over, and form it into the cutlets; dip a paste brush in beaten eggs, brush the cutlets over, roll them in breadcrumbs, and fry in boiling butter. Put one pint of melted butter in a saucepan with the coral and a teaspoonful of anchovy sauce, and make it hot. When the cutlets are browned, drain, arrange them in a circle on a hot dish, pour the sauce in the center and serve.