Croustades of Lobster. — Pick out the flesh of a large hen
Lobster, cut it into small squares, and season to taste with
salt, pepper, spice, and the smallest quantity of cayenne
pepper. Put loz. of butter in a mortar with some of the
Lobster spawn, and pound until quite smooth, then rub it
through a fine hair sieve ; put another ounce of butter
in a stewpan with £ table-spoonful of flour, mix them
over the fire, stir in about 1 teacupful of white stock, and
add the pieces of Lobster. Continue stirring over the fire
until very hot, then mix in the pounded spawn, the strained
juice of a small lemon, and 4 table-spoonful of finely-
minced parsley, and move the saucepan to the edge of the j
fire, where the contents will keep hot without boiling. Cut
some slices 2in. thick off a stale loaf, and with a round
tin cutter 2in. in diameter cut them into rounds without
any crust ; with a paste-cutter a size smaller cut a circle
half-way through the centre of each round. Put a large
lump of lard in a flat stewpan, and, when it boils, put in
the rounds of bread and fry them a golden brown ; drain
when done, and scoop out a hollow within the marked
circle. Pill the croustades with the above mixture, put j
them on a hot dish, over which has been spread a folded I
napkin or an ornamental dish-paper, garnish with fried
parsley✪ Croustades of Lobster and quarters of lemon, and serve.
Curried Lobster. — (1) Put the meat out of two small |
Lobsters into a saucepan with 1 teacupful each of veal
gravy and cream and half a blade of mace ; mix 2 tea-
spoonfuls of curry powder with 1 teaspoonful of flour and
loz. of butter, put it in with the Lobster, and simmer at
the side of the fire for one hour ; then add the strained
juice of half a lemon and a little salt. Turn it on to a
hot dish, and serve.
(2) Select a large cooked Lobster, pick out all the meat, |
place the body in a small saucepan with 1 pint of
broth, and let it simmer by the side of the fire. Put a
small onion, cut in slices, in a stewpan with a lump of
butter, a quarter of a lemon, and a bunch of parsley and |
thyme ; stand it over the fire till the flavour is extracted
from the herbs, then stir in 2 dessert-spoonfuls of curry
powder mixed with 1 dessert-spoonful of flour. When
cooked, strain the gravy from the body of the Lobster
and mix it gradually in with the onion, &c. Boil for ten
or fifteen minutes, then pass it all through a fine hair
sieve, add the strained juice of a lemon, a sprinkling of
pepper and salt, and the picked Lobster ; put all in the
saucepan, stand it by the side of the fire, and let the 1
contents stew gently for half-an-hour ; then boil up, turn j
it into a hot dish, and serve at once.
(3) Pick out all the meat from two good-sized fine
freshly-boiled Lobsters, and cut it up in lin. lengths.
Have a saucepan on the hot range with loz. of butter
in it, add the Lobster, and cook for five minutes, season-
ing with 1 pinch of salt and 4 pinch of pepper. Place
in a bowl 1 table-spoonful of Indian curry and 4 wine-
glassful of white wine, mix well together, then pour it
in with the Lobster. Cook for two minutes longer, add
2 gills of hot German sauce, and stir briskly for one
minute longer. Make a border of fresh-boiled lice all round
a hot dish, dress the Lobster in the centre, and serve hot.
Page 358 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Croustades of Lobster. — Pick out the flesh of a large hen
Lobster, cut it into small squares, and season to taste with
salt, pepper, spice, and the smallest quantity of cayenne
pepper. Put loz. of butter in a mortar with some of the
Lobster spawn, and pound until quite smooth, then rub it
through a fine hair sieve ; put another ounce of butter
in a stewpan with £ table-spoonful of flour, mix them
over the fire, stir in about 1 teacupful of white stock, and
add the pieces of Lobster. Continue stirring over the fire
until very hot, then mix in the pounded spawn, the strained
juice of a small lemon, and 4 table-spoonful of finely-
minced parsley, and move the saucepan to the edge of the j
fire, where the contents will keep hot without boiling. Cut
some slices 2in. thick off a stale loaf, and with a round
tin cutter 2in. in diameter cut them into rounds without
any crust ; with a paste-cutter a size smaller cut a circle
half-way through the centre of each round. Put a large
lump of lard in a flat stewpan, and, when it boils, put in
the rounds of bread and fry them a golden brown ; drain
when done, and scoop out a hollow within the marked
circle. Pill the croustades with the above mixture, put j
them on a hot dish, over which has been spread a folded I
napkin or an ornamental dish-paper, garnish with fried
parsley and quarters of lemon, and serve.
Curried Lobster. — (1) Put the meat out of two small |
Lobsters into a saucepan with 1 teacupful each of veal
gravy and cream and half a blade of mace ; mix 2 tea-
spoonfuls of curry powder with 1 teaspoonful of flour and
loz. of butter, put it in with the Lobster, and simmer at
the side of the fire for one hour ; then add the strained
juice of half a lemon and a little salt. Turn it on to a
hot dish, and serve.
(2) Select a large cooked Lobster, pick out all the meat, |
place the body in a small saucepan with 1 pint of
broth, and let it simmer by the side of the fire. Put a
small onion, cut in slices, in a stewpan with a lump of
butter, a quarter of a lemon, and a bunch of parsley and |
thyme ; stand it over the fire till the flavour is extracted
from the herbs, then stir in 2 dessert-spoonfuls of curry
powder mixed with 1 dessert-spoonful of flour. When
cooked, strain the gravy from the body of the Lobster
and mix it gradually in with the onion, &c. Boil for ten
or fifteen minutes, then pass it all through a fine hair
sieve, add the strained juice of a lemon, a sprinkling of
pepper and salt, and the picked Lobster ; put all in the
saucepan, stand it by the side of the fire, and let the 1
contents stew gently for half-an-hour ; then boil up, turn j
it into a hot dish, and serve at once.
(3) Pick out all the meat from two good-sized fine
freshly-boiled Lobsters, and cut it up in lin. lengths.
Have a saucepan on the hot range with loz. of butter
in it, add the Lobster, and cook for five minutes, season-
ing with 1 pinch of salt and 4 pinch of pepper. Place
in a bowl 1 table-spoonful of Indian curry and 4 wine-
glassful of white wine, mix well together, then pour it
in with the Lobster. Cook for two minutes longer, add
2 gills of hot German sauce, and stir briskly for one
minute longer. Make a border of fresh-boiled lice all round
a hot dish, dress the Lobster in the centre, and serve hot.