finely-chopped parsley, salt, pepper, and spices to taste,
and a very little cayenne pepper. Put ljoz. of butter
in a stewpan with 1 table-spoonful of flour, stir them over
the fire until well blended, then put in the Lobster,
moistening it with a small quantity of fish stock, but do
not make it too liquid, and stir over the fire until hot.
Beat and strain the yolks of two eggs, move the Lobster
mixture to the side of the fire, and stir them in. Spread
the preparation on to a plate, let it get cold, divide it into
small equal-sized portions, which roll to the form of pears
with a fancy top, dip them in beaten egg-and -bread-
crumbs, lay on a dish, and set in a cool place for an
hour. Afterwards egg-and-breadcrumb the croquettes again ;
put a large piece of lard in a flat stewpan, place it
on the fire, and when boiling, put in the croquettes, and
fry until nicely and equally browned. As each oue is
done, take it out of the fat and drain on paper in
front of a fire. Spread a folded napkin or fancy dish-
paper over a hot dish, pile the croquettes on it, garnish
with fried parsley, and serve. See Fig. 1090.
Lobster Cutlets. — (1) Select one large hen Lobster and two
smaller ones, pick out the meat, put it in a mortar with
part of its coral, and pound, mixing with it a little
powdered mace, grated nutmeg, salt, pepper, and cayenne;
beat the yolks of two eggs and the white of one together
with 1 teaspoonful of anchovy sauce ; then mix them with
the above ingredients. Roll the paste out 2in. thick,
sprinkle a little flour over, and form it into cutlets ; dip a
paste-brush in beaten egg, brush the cutlets with it, roll
them in breadcrumbs, and fry in boiling butter. Put 1
pint of melted butter in a small saucepan with the coral
and 1 teaspoonful of anchovy sauce, and make it hot.
When the cutlets are nicely browned, drain, arrange them
in a circle on a hot dish, pour the sauce in the centre,
and serve.
(2) Choose a Lobster weighing from 21,1b. to 31b. ; take
out the meat, cut it into small dice, and season with salt
and pepper. Put 3 table-spoonfuls of butter into a sauce-
pan near the fire, and when it. has melted, mix in 1 table-
spoonful of Hour, and work it to a smooth paste ; add 1
teacupful of good stock, a well-beaten egg, ' and season
with salt and pepper. Put it over the fire, and when it
boils, add the Lobster, remove from the fire at once, and
pour' it on to a buttered dish or platter to about lin.
thick. Smooth it with a knife, and when cool cut it into
shapes like cutlets, dip each one first into well-beaten
egg and then into breadcrumbs, taking care to cover all
over, put them into the frying-basket, place in a frying-
pan with boiling fat, and fry for two minutes, or until
they are of a rich brown. Take them out, drain, and put
a part of a small claw into the small end of each one to
represent a cutlet-bone. Arrange them in an upright
circle on a pain-vert on a hot dish, overlapping each other,
put a _ bunch of fried parsley in the centre, and garnish
with eight round timbales of Lobster in aspic jelly. See
Fig. 1091. J
(3) Finely chop the flesh of a fresh Lobster, put 2oz. of
butter in a stewpan with 2 table-spoonfuls of Hour, stir
Lobster — continued.
them over the fire until well mixed, pour in about §
breakfast-cupful of water, and when it is quite smooth
add | teacupful of cream✪ Lobster Cutlets, 1 teaspoonful of essence of
Page 368 · 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.
AI-modernized reading of the original text
finely-chopped parsley, salt, pepper, and spices to taste, and a very little cayenne pepper. Put ljoz. of butter in a stewpan with 1 table-spoonful of flour, stir them over the fire until well blended, then put in the Lobster, moistening it with a small quantity of fish stock, but do not make it too liquid, and stir over the fire until hot. Beat and strain the yolks of two eggs, move the Lobster mixture to the side of the fire, and stir them in. Spread the preparation on to a plate, let it get cold, divide it into small equal-sized portions, which roll to the form of pears with a fancy top, dip them in beaten egg-and -breadcrumbs, lay on a dish, and set in a cool place for an hour. Afterwards egg-and-breadcrumb the croquettes again ; put a large piece of lard in a flat stewpan, place it on the fire, and when boiling, put in the croquettes, and fry until nicely and equally browned. As each oue is done, take it out of the fat and drain on paper in front of a fire. Spread a folded napkin or fancy dish-
paper over a hot dish, pile the croquettes on it, garnish with fried parsley, and serve. See Fig. 1090.
Lobster Cutlets. — (1) Select one large hen Lobster and two smaller ones, pick out the meat, put it in a mortar with part of its coral, and pound, mixing with it a little powdered mace, grated nutmeg, salt, pepper, and cayenne; beat the yolks of two eggs and the white of one together with 1 teaspoonful of anchovy sauce ; then mix them with the above ingredients. Roll the paste out 2in. thick, sprinkle a little flour over, and form it into cutlets ; dip a paste-brush in beaten egg, brush the cutlets with it, roll them in breadcrumbs, and fry in boiling butter. Put 1 pint of melted butter in a small saucepan with the coral and 1 teaspoonful of anchovy sauce, and make it hot. When the cutlets are nicely browned, drain, arrange them in a circle on a hot dish, pour the sauce in the centre, and serve.
(2) Choose a Lobster weighing from 2 1/2 lb. to 3 lb. ; take
out the meat, cut it into small dice, and season with salt and pepper. Put 3 table-spoonfuls of butter into a saucepan near the fire, and when it has melted, mix in 1 tablespoonful of Hour, and work it to a smooth paste ; add 1 teacupful of good stock, a well-beaten egg, ' and season with salt and pepper. Put it over the fire, and when it boils, add the Lobster, remove from the fire at once, and pour it on to a buttered dish or platter to about lin. thick. Smooth it with a knife, and when cool cut it into shapes like cutlets, dip each one first into well-beaten egg and then into breadcrumbs, taking care to cover all over, put them into the frying-basket, place in a fryingpan with boiling fat, and fry for two minutes, or until they are of a rich brown. Take them out, drain, and put a part of a small claw into the small end of each one to represent a cutlet-bone. Arrange them in an upright circle on a pain-vert on a hot dish, overlapping each other, put a bunch of fried parsley in the centre, and garnish with eight round timbales of Lobster in aspic jelly. See Fig. 1091. J
(3) Finely chop the flesh of a fresh Lobster, put 2oz. of butter in a stewpan with 2 table-spoonfuls of Hour, stir
Lobster — continued.
them over the fire until well mixed, pour in about 1/2 breakfast-cupful of water, and when it is quite smooth add 1/2 teacupful of cream, 1 teaspoonful of essence of
Records on this page
Lobster CutletsLobster Cutlets Variation