The coral of the lobster rubbed smooth.

1 teaspoonful anchovy sauce.

4 table spoonfuls melted butter.

1 table-spoonful of cream.

Have ready in a saucepan 4 table-spoonfuls of melted butter; the remainder of the coral of the lobster pounded fine, and stirred in carefully, and a teaspoon-fnl of anchovy sauce. Let this heat almost to boiling; add the cream, and pour hot over the rissoles when you have arranged these upon a heated dish.

Garnish with parsley or cresses.