Put into a saucepan butter the size of a small egg, and a tea-spoonful
of minced onion. When it has cooked, sprinkle in a tea-spoonful of
flour, which cook also; then stir in one cupful of the water in which
the lobster was boiled, one cupful of milk, one cupful of strong veal or
beef stock, pepper, and salt: add the meat of the boiled lobster, and
when quite hot pour all in the centre of a hot platter. Decorate the
dish with the lobster’s head in the centre, fried-bread diamonds
(_croûtons_) around the outside; or in any prettier way you choose, with
the abundant resources of lobster legs and trimmings.