Take half a can of lobster and pound it to a paste. Put in a saucepan, half a cup butter and one small cup flour and stir them over the fire and when hot and well mingled, add a cup of boiling broth or water. This makes a stiff sauce. Put in the lobster paste and stir all together. Season with a light grating of nutmeg, salt, cayenne and juice of half a lemon. Set it away in the refrigerator. When cold make it in small cutlet shapes, egg and bread them, fry light colored in a kettle of lard. Boil four or five eggs hard and quarter them lengthwise. Serve tomato sauce or cardinal sauce in the dish, the lobster cutlet in it, a quarter of egg and a crouton of fried bread.