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Sufficient: from 18 to 20 balls for 1 tureen of soup.
Ingredients
  1. 1 middling-sized lobster
  2. 1/2 an anchovy
  3. 1 head of boiled celery
  4. the yolk of a hard-boiled egg
  5. salt to taste
  6. cayenne to taste
  7. mace to taste
  8. 4 tablespoonfuls of bread crumbs
  9. 2 oz. of butter
  10. 2 eggs
Directions
  • Pick the meat from the shell of the lobster
  • Pound it, with the soft parts, in a mortar
  • Add the celery, the yolk of the hard-boiled egg, seasoning, and bread crumbs
  • Continue pounding till the whole is nicely amalgamated
  • Warm the butter till it is in a liquid state
  • Well whisk the eggs
  • Work the butter and eggs into the pounded lobster-meat
  • Make into balls of about an inch in diameter
  • Fry of a nice pale brown
    • Source: The Book of Household Management by Isabella Beeton (1859)
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