Cut forty pieces of lobster the size round of a shilling, and one inch
in thickness, then put a teaspoonful of chopped eschalots in a stewpan,
with a very small piece of butter, fry them quite white, then add eight
tablespoonfuls of oyster sauce (No. 69), reduce till rather thick,
season with a little sugar, cayenne, and the juice of half a lemon,
finish with the yolks of two eggs, dip the pieces of lobster into it and
proceed as before; fry, dish, and serve in the same manner; the onions
may be avoided if objectionable.