Procure three small lobsters, cut them down the centre, save all the
shells, and cut the flesh into small slices, put a spoonful of chopped
onions into a stewpan, with a small piece of butter, pass them over a
sharp fire a few minutes, keeping them stirred; then add a pint of white
sauce, reduce one-third, keeping it stirred, add the flesh of the
lobster, season with a little pepper, salt, cayenne, and essence of
anchovies; stir gently over a sharp fire, and when boiling take it off,
stir in the yolks of two eggs, put it into the shells, egg and
bread-crumb over, place them in a warm oven ten minutes, salamander of a
good colour, and serve very hot, dressed upon a napkin, garnished with a
few sprigs of fresh parsley.
Lobsters au gratin may also be served in silver, escalope shells if
handy are preferred.