Lobster Farce.—Take half a pound of cooked lobster, six ounces of panard, one and a half ounces of butter, a pinch of salt, a tiny dust of cayenne, and one large tablespoonful of Bechamel sauce. Pound the lobster and the panard separately, then mix them and work to a smooth paste in the mortar, adding the seasoning, &c. and two and a half eggs by degrees. When well mixed, pass through a sieve.