Page 22 Advertisements Column 3

Evening Star, Issue 21073, 9 April 1932, Page 22

*• LOBSTER CUTLETS ARE VERY MUCH APPRECIATED." SAYS MISS UNA CARTER. Lobster cutlets are inexpensive and delicious made this way: Chop up the white meat of the lobster or crayfish, .melt one level teaspoon butter in pan, add one rounded tablespoon flour, stir till smooth, add half a cup water, and beat until the mixture leaves the of the pan. Then add lobster, salt, squeeze of lemon juice, pepper, etc. Spread on plate to cool, shape to represent small cutlets, brush over with egg, coat with breadcrumbs and fry. A small piece of macaroni may be stuck into the narrow end of the cutlets to represent the bone. Garnish with fried parsley. Serve with Lea and Perrins sauce. “And,” says Miss Una Carter, “ let, mo impress upon you the importance of using only Lea and Perrins sauce. It is so rare and subtle a blend of seasonings, mellowed ‘ on the wood ’ for several years before being bottled, the appetising bouquet cannot possibly be achieved by any other ingredients.” —[Advt.]