Pick out the firm white flesh of a hen lobster; cut it into small dice. Put a large teaspoonful of flour and two of butter into a saucepan on the stove; let them bubble; pour to it a gill of cream or milk; stir till smooth; then add a teaspoonful of the pounded coral to make a bright pink sauce, and a teaspoonful of anchovy sauce, if you have it; take it from the fire when it has boiled two or three minutes; beat the yolk of an egg with a teaspoonful of cold milk, and stir it in gradually; keep on stirring, and add the lobster meat at the same time; set it on the fire again and let it come to the boiling point, but not boil or the egg will curdle. It should now look like chopped lobster in very thick red cream or custard.

If you need to keep it hot, do so in a saucepan of hot water; fill the patty cases neatly, put the top on and put them in the oven; but serve them before they get so hot that the inside cooks, or the egg will curdle and the pastry be spoiled.

N. B. Always put the filling in patties hot, or it will not warm through till the patties are spoiled.