Lobster Rissoles

Make a batter of flour, eggs and milk, allow to each egg one teaspoonful of
flour and two tablespoonfuls of milk. Pound the coral of a boiled lobster with the
yolks of two hard boiled eggs until smooth ; chop the meat of the lobster up fine,
season with pepper, a little pounded mace and salt, and mix with it the pounded coral
and egg. When the batter is well beaten and smooth, mix the lobster into it until
stiff enough to make into rolls. Fry them in salad-oil and serve either hot or cold
on a folded napkin. If served cold, garnish with fresh parsley, if hot, with fried
parsley.