Lobster Chowder. — Put lqt. of milk into a pan, and boil
it. Then take three crackers, roll them very fine, mix
them with 2oz. of butter and the green fat of a Lobster,
and season with 1 teaspoonful of salt, h saltspoonful of
pepper, and half the latter quantity of cayenne✪ Lobster Chowder. Pour the
boiling milk slowly over the paste, turn the whole into a
double boiler, or a bain-marie, and put in lib. of the meat
of Lobsters cut into small dice, boil up very fast, and serve.
Lobster Cream. — (1) Pick the flesh out of a Lobster, and
chop it small ; put it into a saucepan, season to taste with
salt, pepper, and a small quantity of grated nutmeg,
moisten with J table-spoonful of vinegar and 1 teaspoonful
of sherry, stir over the fire until hot, then dredge it lightly
with flour, and add 2oz. of butter and 1 teacupful of cream✪ Lobster Cream.
Boil the mixture slowly for ten minutes, stirring it at the
same time. Wash the body-shell of the Lobster, and dry
well, then pour the mixture into it. Place a folded napkin
or fancy dish-paper on a dish, put the Lobster on it,
garnish with parsley, and serve.
(2) Pick all the flesh out of two mo derate -sized Lobsters,
cut it into small pieces, then put them in a mortar with the
spawn, and pound until reduced to a smooth paste ; next
rub through a fine hair sieve, season to taste with
salt, pepper, and a moderate quantity of grated nutmeg,
and stir in gradually a sufficient quantity of thick cream
Fig. 1089. Lobster Cream.
to bring it to the consistency of a thick puree. Turn the
mixture into a small lined saucepan, and stir over the fire
until hot. Fill some small fancy paper cases with the
mixture, and when quite cold stand them on a dish over
Lobster — continued.
which has been spread a folded napkin or a fancy-edged
dish-paper, sprinkle some of the spawn on the top of each,
also a small quantity of very finely-chopped parsley and
serve. See Fig. 1089.
(3) Take from a Lobster sufficient meat to fill 2 break -
fastcups, and cut it fine ; make 1 pint of white sauce,
heat the Lobster in the sauce, and season with a little
salt, cayenne, and lemon-juice. Serve on toast.
Lobster Croquettes. — (1) Carefully pick out all the meat
from a large boiled Lobster, mince it finely, then mix
with it 1 heaped-up teacupful of finely-grated breadcrumb,
2 table-spoonfuls oi thick cream, the strained juice of one
lemon, 1 teaspoonful of anchovy sauce, a little grated
nutmeg, pepper, and salt, and stir in a saucepan over the
fire till very hot. Then take it off, mix in the beaten
yolk of one egg✪ Lobster Croquettes, and leave till cold. Shape the Lobster
preparation into little balls, brush over with beaten egg,
plunge them in boiling fat, and fry. When cooked, drain,
arrange the croquettes on a hot dish, garnish with fried
parsley, and serve.
(2) Procure from a Lobster sufficient meat to fill 2
breakfast-cups, cut it fine, season with 1 saltspoonful each
of salt and mustard, a little cayenne, and mix it with a
cupful of thick cream sauce. When cool, shape it into
rolls, dip first in egg, and then in breadcrumbs, and fry
in boiling fat. Drain on a paper, arrange them on a hot
dish, and serve.
(3) Cook 2 table-spoonfuls of butter and | table-spoonful
of flour together till they bubble ; add \ teacupful of cream
and the meat of a 21b. Lobster cut fine, a little salt and
pepper, and when hot, an egg well beaten. When cool,
shape, dip in heaten egg and cracker- crumbs, and fry.
Page 366 · 4 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.
AI-modernized reading of the original text
Lobster Chowder. — Put 1 qt. of milk into a pan, and boil it. Then take three crackers, roll them very fine, mix them with 2oz. of butter and the green fat of a Lobster, and season with 1 teaspoonful of salt, 1/2 saltspoonful of pepper, and half the latter quantity of cayenne. Pour the boiling milk slowly over the paste, turn the whole into a double boiler, or a bain-marie, and put in 1 lb. of the meat of Lobsters cut into small dice, boil up very fast, and serve.
Lobster Cream. — (1) Pick the flesh out of a Lobster, and chop it small ; put it into a saucepan, season to taste with salt, pepper, and a small quantity of grated nutmeg, moisten with 1/2 table-spoonful of vinegar and 1 teaspoonful of sherry, stir over the fire until hot, then dredge it lightly with flour, and add 2oz. of butter and 1 teacupful of cream. Boil the mixture slowly for ten minutes, stirring it at the same time. Wash the body-shell of the Lobster, and dry well, then pour the mixture into it. Place a folded napkin or fancy dish-paper on a dish, put the Lobster on it, garnish with parsley, and serve.
(2) Pick all the flesh out of two moderate-sized Lobsters, cut it into small pieces, then put them in a mortar with the spawn, and pound until reduced to a smooth paste ; next rub through a fine hair sieve, season to taste with salt, pepper, and a moderate quantity of grated nutmeg, and stir in gradually a sufficient quantity of thick cream
Fig. 1089. Lobster Cream.
to bring it to the consistency of a thick puree. Turn the mixture into a small lined saucepan, and stir over the fire until hot. Fill some small fancy paper cases with the mixture, and when quite cold stand them on a dish over
Lobster — continued.
which has been spread a folded napkin or a fancy-edged dish-paper, sprinkle some of the spawn on the top of each, also a small quantity of very finely-chopped parsley and serve. See Fig. 1089.
(3) Take from a Lobster sufficient meat to fill 2 break - fastcups, and cut it fine ; make 1 pint of white sauce, heat the Lobster in the sauce, and season with a little salt, cayenne, and lemon-juice. Serve on toast.
Lobster Croquettes. — (1) Carefully pick out all the meat from a large boiled Lobster, mince it finely, then mix with it 1 heaped-up teacupful of finely-grated breadcrumb, 2 table-spoonfuls oi thick cream, the strained juice of one lemon, 1 teaspoonful of anchovy sauce, a little grated nutmeg, pepper, and salt, and stir in a saucepan over the fire till very hot. Then take it off, mix in the beaten yolk of one egg, and leave till cold. Shape the Lobster preparation into little balls, brush over with beaten egg, plunge them in boiling fat, and fry. When cooked, drain, arrange the croquettes on a hot dish, garnish with fried parsley, and serve.
(2) Procure from a Lobster sufficient meat to fill 2 breakfast-cups, cut it fine, season with 1 saltspoonful each of salt and mustard, a little cayenne, and mix it with a cupful of thick cream sauce. When cool, shape it into rolls, dip first in egg, and then in breadcrumbs, and fry in boiling fat. Drain on a paper, arrange them on a hot dish, and serve.
(3) Cook 2 table-spoonfuls of butter and | table-spoonful of flour together till they bubble ; add \ teacupful of cream and the meat of a 21b. Lobster cut fine, a little salt and pepper, and when hot, an egg well beaten. When cool, shape, dip in heaten egg and cracker- crumbs, and fry.
Records on this page
Lobster ChowderLobster ChowderLobster CreamLobster Croquettes