Lobster Rissoles

Fried in some salad oil, lobster rissoles may be served hot or cold.

Make a batter of flour, eggs and milk, allow to each egg one teaspoonful of flour and two tablespoonfuls of milk. Pound the coral of a boiled lobster with the yolks of two hard boiled eggs until smooth; chop the meat of the lobster up fine, season with pepper, a little pounded mace and salt, and mix with it the pounded coral and egg. When the batter is well beaten and smooth, mix the lobster into it until stiff enough to make into rolls. Fry them in salad-oil and serve either hot or cold on a folded napkin. If served cold, garnish with fresh parsley, if hot, with fried parsley.