Prepare a salpicon of lobster the same as for rissoles de homard; when
quite cold cut it out in pieces two inches long and three quarters of an
inch wide, beat up three or four eggs on a plate, and throw each piece
into them and then into a dish of bread-crumbs, take them out, roll them
lightly with the hand, beat them gently with a knife to make the crumbs
stick, then throw them again into the eggs and bread-crumb, smooth them
again with a knife, fry in hot lard, and dress them on a napkin
garnished with fried parsley; they may be made in the form of pears or
any way that fancy dictates, giving them the shape previous to
bread-crumbing them. Croquettes may be made of any of the preparations
for rissoles by following the above direction.