Ingredients:
1 large lobster well boiled, or a can of preserved lobster
1/2 cup fine bread-crumbs
1/2 cup cream or rich milk
Cayenne pepper and salt
1 teaspoonful of Worcestershire sauce
1/4 pound fat, salt pork, or corned ham, cut into very thin slices
3 eggs
SAUCE:
1/2 cup drawn butter
The remainder of the cream
A little chopped parsley
1 teaspoonful anchovy sauce
Preparation:
- 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.
