“Lobster Cutlets are very much appreciated,” says Miss Una Carter.

Nelson Evening Mail, Volume LXVI, 16 April 1932, Page 9

“Lobster Cutlets are very much appreciated,” says Miss Una Carter.

Lobster cutlets are inexpensive and delicious made this way: Chop up (lie white meat of tlie lobster or crayfish, melt 1 level tablespoonful butter in pan, add 1 rounded tablespoonful flour, stir j till smooth, add water and beat until the mixture leaves the sides of the pan. Then add lobster, salt, squeeze of lemon juice, pepper, etc. Spread on plate to cool, shape to represent small cutlers, 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 & Perrins sauce. “And,” says Miss Una Carter, “let me impress upon you the importance of using only Lea & Perrins sauce. It is so rare and subtle a blend of seasonings mellowed ‘on the wood’ for several years before being bottled, flic appetising bouquet cannot possibly lie achieved by any other ingredients.”