But if you have a score of recipes for making lobster patties, I
honestly believe you will follow the one I am pleased to give you
herein. I take myself very seriously, you see. Well, prepare some of
the very best puff paste that you know how to make. Roll it out on a
floured table; with a fluted cutter cut out some rounds, put them on a
baking dish, set them on ice for fifteen minutes, then brush them over
with beaten egg. With a plain tin cutter of about half the size of the
fluted cover cut through a third of each of the rounds, dipping the
cutter in warm water every time; this will form the cover when baked.
Bake in a quick oven. When cooked lift off the cover and scoop out a
little of the soft paste inside. For the lobster filling take the
meat from a boiled lobster, cut it into very small pieces and fry a
little in butter, in a very little butter, till they just threaten to
brown. Then pour over the lobster bits enough thick cream to barely
cover them; heat this, but don't let it boil. Thicken it with two or
more beaten eggs, according to the quantity of lobster. Season
delicately with salt and a suspicion of cayenne. Have the patties hot
and the lobster hot, and arrange them on a hot dish for serving. For
dear knows that a cold or a lukewarm patty is an abomination.