LOBSTER FARCI
(Boston Cooking-School Cook Book, 1896)
1 cup chopped lobster meat.
Yolks 2 hard boiled eggs.
1/2 tablespoon chopped parsley.
1 cup White Sauce.
Slight grating nutmeg.
1/3 cup buttered crumbs.
Salt.
Pepper.
To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.
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