Evening Republican, Volume 19, Number 46, Rensselaer, Jasper County, 24 February 1915 — Lobster Cutlets. [ARTICLE]

Lobster Cutlets.

Melt one teaspoonful of butter. Add two tablespoonfuls of flour and cook thoroughly. Add one cupful of boll* ing water and cook until thick, stirring constantly. Add two capfuls of: chopped lobster meat. Season with; salt, paprika, lemon juice and mipced parsley. Take from the fire, add the beaten yolk of an egg and cool. Shape into cutlets, dip Into egg and crumbs and fry in deep fat. Stick a lobster claw into the small end of each cutlet- -;,-