Ingredients Jump to Instructions ↓

  1. 1 large lobster well boiled, or a can of preserved lobster

  2. 1/2 cup fine bread-crumbs

  3. 1/2 cup cream or rich milk Cayenne pepper and salt

  4. 1 teaspoonful of Worcestershire sauce

  5. 1/4 pound fat, salt pork, or corned ham, cut into very thin slices

  6. 3 eggs SAUCE:

  7. 1/2 cup drawn butter The remainder of the cream A little chopped parsley

  8. 1 teaspoonful anchovy sauce

Instructions Jump to Ingredients ↑

  1. Pound the meat and coral to a paste. Mix into this two eggs well beaten, the seasonings the bread-crumbs, and one table-spoonful of cream. Stir all together until light. Line the pudding-mould with the sliced ham. Pour the mixture into this and fit on the top. Set into a pot or pan of boiling water, and boil steadily for one hour. Sauce for Pudding : Combine all ingredients. Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire. Turn the pudding out carefully upon a hot dish, and pour the sauce over it. Cut with a sharp thin knife. Send around lemon cut into eighths, to be squeezed over each slice, should the guests wish to do so.


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