Lobster Patties

Arrange lobster patties on a fancy dish and serve very hot.

Take the flesh from the shell of a boiled lobster, cut it into small pieces, and put them into a saucepan with some lobster sauce. Prepare some puff paste, give it six turns, then roll it out flat on a floured table. With a fluted cutter cut out some rounds, place them on a baking dish, lay them on ice for ten minutes, then brush them over with a paste brush dipped in beaten egg. With a plain tin cutter cut through a third of the thickness of the paste, dipping the cutter in warm water every time; this will form the cover when baked. Place the patties in a quick oven and bake them. When they are cooked lift off the inner circle of the patties, scoop out a little of the soft paste inside, and smooth over the surface. Have the lobster warmed, turn it into the patties, and put on the covers. Arrange them on a fancy dish, and serve while they are very hot.