Spread a folded napkin or an ornamental dish- paper over a dish, arrange the patties on it, garnish them with neat sprigs of fried parsley, and serve. (2) Pick all the meat from a Lobster, chop it small, and put it over the fire in a saucepan with a seasoning of salt, pepper, and grated nutmeg, a small quantity of lemon-peel, a little cream, and a bit of butter, and let them stew for two minutes. Line some small patty-pans with puff paste✪ Lobster Patties, put a small quantity of the Lobster-meat into each, cover with puff paste, and bake in a pretty quick oven. (3) Boil a Lobster in fish broth. When cooked, drain it, split the shell, pick out all the eatable parts, and clop very finely. Put it in a small stewpan with a little bechamel sauce, and when warm stir hi a little Lobster butter ; line some patty-pans, previously buttered, with puff paste of six turns, glaze them with wuite of egg, cut some small rounds of the paste, put them on the top, glazing them also, and bake in a quick oven. When done, take the patties out, cut the covers off carefully with a sharp penknife, fill them with the Lobster preparation, arrange on a dish over which has been spread a folded napkin, put a few dainty sprigs of fried parsley here and there, and serve while very hot. (4) Cut eighteen pieces out of some Jin. thick rolled puff paste (see Pastes) of six turns with a fluted cutter 2in. in diameter, put them on a baking-sheet, and let it rest on ice for ten minutes. Dip a paste-brush in beaten egg, brush them over with it, dip a plain ljin. cutter in hot water, and cut through one-third of the thickness of the paste in the centre of each to form the covers when baked. Put these in a brisk oven, and when baked take off the covers, trim out the inside of the patties, and smooth them with the handle of a knife. Cut the flesh of a Lobster into Jin. dice, fill the patties with it, pour some hot Lobster sauce over them, put the covers on, arrange on a dish, and serve. Lobster Pie. — (1) Pick out all the eatable meat from a boiled Lobster, put it in a mortar, and pound well, seasoning with salt, mustard, cayenne pepper, and vinegar. Then mix with it Jib. of butter, the beaten yolks of two eggs, and 1 teacupful of grated breadcrumb. Line a small dish with puff paste✪ Lobster Pie, put the Lobster preparation in, place a cover of the paste over, ornament the top of the pie with some leaves and flowers cut out of the paste, put it hi a moderate oven, and bake slowly. Serve either hot or cold. (2) Pick the meat out of the tails of two or three Lobsters, previously boiled, and cut it into pieces ; put the meat from the claws and the spawn in a mortar, and pound them, mixing with them 2 table-spoonfuls of vinegar, 1 table- spoonful of essence of anchovies (see Anchovies), and a little pepper and salt. Warm Alb. of butter, mix with it the finely-sifted crumb of a small French roll and the well- beaten yolks of ten eggs, then mix all with the pounded spawn. Line a pie-dish with puff paste, put the meat from the tails of the Lobsters in, place the other preparation over them, cover the pie with a flat of puff paste, and make a hole in the toil. Dip a paste-brusli in beaten egg, brush over the top of the pie, bake it for an-hour-and-a-quarter in a moderate oven, and serve either hot or cold.

AI-modernized reading of the original text

Spread a folded napkin or an ornamental dishpaper over a dish, arrange the patties on it, garnish them with neat sprigs of fried parsley, and serve. (2) Pick all the meat from a Lobster, chop it small, and put it over the fire in a saucepan with a seasoning of salt, pepper, and grated nutmeg, a small quantity of lemon-peel, a little cream, and a bit of butter, and let them stew for two minutes. Line some small patty-pans with puff paste, put a small quantity of the Lobster-meat into each, cover with puff paste, and bake in a pretty quick oven. (3) Boil a Lobster in fish broth. When cooked, drain it, split the shell, pick out all the eatable parts, and chop very finely. Put it in a small stewpan with a little bechamel sauce, and when warm stir hi a little Lobster butter ; line some patty-pans, previously buttered, with puff paste of six turns, glaze them with white of egg, cut some small rounds of the paste, put them on the top, glazing them also, and bake in a quick oven. When done, take the patties out, cut the covers off carefully with a sharp penknife, fill them with the Lobster preparation, arrange on a dish over which has been spread a folded napkin, put a few dainty sprigs of fried parsley here and there, and serve while very hot. (4) Cut eighteen pieces out of some Jin. thick rolled puff paste (see Pastes) of six turns with a fluted cutter 2in. in diameter, put them on a baking-sheet, and let it rest on ice for ten minutes. Dip a paste-brush in beaten egg, brush them over with it, dip a plain ljin. cutter in hot water, and cut through one-third of the thickness of the paste in the centre of each to form the covers when baked. Put these in a brisk oven, and when baked take off the covers, trim out the inside of the patties, and smooth them with the handle of a knife. Cut the flesh of a Lobster into Jin. dice, fill the patties with it, pour some hot Lobster sauce over them, put the covers on, arrange on a dish, and serve. Lobster Pie. — (1) Pick out all the eatable meat from a boiled Lobster, put it in a mortar, and pound well, seasoning with salt, mustard, cayenne pepper, and vinegar. Then mix with it Jib. of butter, the beaten yolks of two eggs, and 1 teacupful of grated breadcrumb. Line a small dish with puff paste, put the Lobster preparation in, place a cover of the paste over, ornament the top of the pie with some leaves and flowers cut out of the paste, put it hi a moderate oven, and bake slowly. Serve either hot or cold. (2) Pick the meat out of the tails of two or three Lobsters, previously boiled, and cut it into pieces ; put the meat from the claws and the spawn in a mortar, and pound them, mixing with them 2 table-spoonfuls of vinegar, 1 tablespoonful of essence of anchovies (see Anchovies), and a little pepper and salt. Warm Alb. of butter, mix with it the finely-sifted crumb of a small French roll and the wellbeaten yolks of ten eggs, then mix all with the pounded spawn. Line a pie-dish with puff paste, put the meat from the tails of the Lobsters in, place the other preparation over them, cover the pie with a flat of puff paste, and make a hole in the toil. Dip a paste-brusli in beaten egg, brush over the top of the pie, bake it for an hour and a quarter in a moderate oven, and serve either hot or cold.

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