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Tagliarelle and Lobster


Boil half a pound of tagliarelle, and cut up a quarter of a pound of lobster. Butter a fireproof dish, and strew it well with grated Parmesan and Cheddar mixed, then put in the tagliarelle and lobster in layers, and between each layer add a little butter. Strew grated cheese over the top, put it in the oven for twenty minutes, and brown the top with a salamander.


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