Lobster Croquettes

Carefully pick the meat from a lobster, mince finely, and mix it with one heaped
teaspoonful of finely grated breadcrumbs, two tablespoonfuls of thick cream, the
strained juice of one lemon, one teaspoonful of anchovy sauce, a little grated nutmeg,
pepper and salt, andistir over the fire until it is very hot. Then take it off,
mix in the beaten yolk of one egg and leave until cold. Shape the lobster preparation
into little balls, brush over with beaten eggs, plunge them into boiling fat and
fry. When they are cooked, drain and arrange them on a hot dish, garnish with fried
parsley and serve.