Note 173 — INDEX

No. 173. Lobster a la Francaise.—Remove the meat from a freshly boiled lobster and cut into small pieces about one inch square; pound the yolks of three hard-boiled eggs, mix with them half a teaspoon of salt, one teaspoon of mustard and a little cayenne, mix thoroughly, and add slowly four tablespoons of melted butter and four tablespoons vinegar; pile the lobster high in the center of a dish, pour the sauce over it, and sprinkle over the whole, parsley and lobster coral; garnish the edge of the dish with crisp yellow leaves of lettuce and slices of lemon.