LOBSTER CUTLETS.
Into a cup of thick white sauce stir the beaten yolk of one egg, one tablespoonful of lemon juice, two cupsful chopped lobster meat. Shape into flat cakes and dip each in egg and breadcrumbs. Then fry them brown in deep fat and arrange with a garnish of parsley or a hot dish.
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https://paperspast.natlib.govt.nz/newspapers/MS19280815.2.121.4
Bibliographic details
Manawatu Standard, Volume XLVIII, Issue 220, 15 August 1928, Page 11
Word Count
55LOBSTER CUTLETS. Manawatu Standard, Volume XLVIII, Issue 220, 15 August 1928, Page 11
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