Put a teaspoonful of chopped onions into a stewpan with half an ounce of
fresh butter, fry them white, then add ten or fifteen tablespoonfuls of
white sauce (according to the size of the lobster), stir over the fire
and let it boil five minutes, or more, until rather thick, have a fresh
lobster cut up into small dice, put it into the sauce, season with
cayenne pepper, salt, a little chopped parsley, juice of a lemon, and a
few drops of essence of anchovies, let it boil a minute, then add two
yolks of eggs, stir it over the fire another minute, to set the eggs,
and pour it out on a dish to get cold; make and serve the rissoles as in
the last article.