1 c. thick white sauce 2 eggs 2 c. diced lobster meat 1/2 tsp. salt 1/8 tsp. pepper Fine bread crumbs
Prepare the white sauce and allow it to cool.
Add one beaten egg and the lobster meat. Season with the salt and pepper. Shape into croquettes, roll in beaten egg, then in crumbs, and fry in deep fat until an even brown. Drain, stick a lobster claw into the end of each, and arrange on a platter with the claws around the outside. Pour a medium white sauce over the opposite ends and the centers of the croquettes and over this sprinkle the lobster coral and hard-cooked egg yolks, which have been forced through a sieve. In the center of the platter, arrange a small mound of parsley and one of the large claws of the lobster.
Shrimp A La Salle
2 Tb. butter 1 c. shredded shrimp 1 c. stewed tomato 1 small green pepper, chopped 1 Tb. chopped onion 1 tsp. celery salt 1 tsp. salt 1/8 tsp. pepper
Brown the butter in a saucepan and add the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper. Heat all together thoroughly, and serve over toast.