Lobster Croquettes.

ake some lobster forcemeat (No. 124); form it into the shape of six pears with the hand, roll them in bread-crumbs, and fry in very hot fat for three minutes; drain well, then serve on a folded napkin, garnishing with parsley-greens, and add any sauce required in a sauce-bowl.

Salmon croquettes to be prepared the same way, substituting minced boiled salmon for the lobster forcemeat.

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