LOBSTER CHOPS (Served with Tartar Sauce).

Two cups of boiled lobster, one cup of milk or cream,
three tablespoons of flour, one tablespoon of butter, one
tablespoon of chopped parsley, yolks of two eggs, one-
fourth of a nutmeg (grated), salt and cayenne to taste.
Add all the seasoning to the lobster. Put cream or milk
on to boil. Rub the butter and flour together and add
to the cream when boiling. Now add the beaten yolks
and cook two or three minutes. Take from fire and
add lobster. Mix well and turn out to cool. When
cool, form into chops, roll in beaten egg, then in bread
or cracker crumbs, and fry in hot oil or lard. When
serving, place a small claw in each to represent the mut-
ton bone. Crab or salmon can be made in the same