(Mrs. Lincoln's Boston Cook Book, 1884)
1 pound lobster.
1 scant teaspoonful salt.
1 quart milk.
1 1/2 saltspoonful white pepper.
1/4 saltspoonful cayenne pepper.
1/4 cup butter.
Boil one quart of milk.
Roll three crackers fine; mix with them one fourth of a cup of butter, and the green fat of the lobster.
Season with one scant teaspoonful of salt, half a saltspoonful of white pepper, and one fourth of a saltspoonful of cayenne pepper.
Pour the boiling milk gradually over the paste.
Put it back in the double boiler; add the lobster meat cut into dice; let it boil up once, and serve.
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