Lobster Cutlets

Take out the meat from a large hen lobster or two small ones, place it in a
mortar with some of its coral, and pound, mixing with it a little powdered mace,
grated nutmeg, salt, pepper, and cayenne ; beat the yolks of two eggs and the white
of one together with a teaspoonful of anchovy sauce ; then mix them with the above
ingredients. Roll out, sprinkle a little flour over, and form it into the cutlets ; dip a
paste brush in beaten eggs, brush the cutlets over, roll them in breadcrumbs, and fry
in boiling butter. Put one pint of melted butter in a saucepan with the coral and a
teaspoonful of anchovy sauce, and make it hot. When the cutlets are browned, drain,
arrange them in a circle on a hot dish, pour the sauce in the center and serve.