Lobster Toast. — (1) Pick all the meat from the shell of a
nice large Lobster and chop it finely ; work 2 or 3 table-
spoonfuls of cream in with loz. of butter, then mix it with
the chopped Lobster, adding a boned, washed, and chopped
anchovy, and salt and pepper to taste. Work the whole
together with the blade of a knife until thoroughly in-
corporated, then mix in lightly 2 or 3 table spoonfuls of
washed and chopped watercress. Cut some slices of bread
about Jin. in thickness, trim off all the crusts, and toast
them ; cut them into squares, butter them, and spread some
of the Lobster mixture over each square. Strew finely-
grated breadcrumbs over, and put them into a brisk oven
for a few minutes. Spread a folded napkin✪ Lobster Toast or an orna-
mental dish-paper over a hot dish, arrange the pieces of
toast nicely on it, garnish with a border of well-washed
and nicely-picked watercress, and serve.
(2) Pick the meat from a boiled Lobster, chop it fine,
and put it over the fire in a saucepan together with a
small quantity of cream. Season with salt and cayenne
pepper, let it stew till quite hot, then spread it on hot
buttered toast, and serve.
Lobster with Tomatoes. — Put two or three small live
Lobsters in some slightly-acidulated water, and boil them.
When cooked, drain the Lobsters, pick the meat out care-
fully, cut that of the tails in two, but keep the meat of
the claws whole, place them in a small stewpan with a
little of their liquor, and keep warm. Put the creamy part
of the bodies in a mortar and pound it ; mix with it 6
table-spoonfuls each of brown sauce and tomato sauce,
sprinkle a little cayenne pepper and salt in, and pass it
through a fine hair sieve into a 1 ain-marie. Infuse five
or six allspice in a little broth, then 2>ass it through a
sieve into the sauce. Cut six large tomatoes through the
middle, pick out the seeds, sprinkle pepper and salt over
the tomatoes, and fry them in a little butter. Drain and
arrange the tomatoes in a circle on a hot dish, put the
Lobster-tails and claws in the middle, and pour the sauce
over. Have some rice boiled in fish broth seasoned with
salt and nutmeg, putting in when done 1 pinch of sugar
and a few drops of essence of green mint✪ Lobster with Tomatoes, and serve with
the Lobster.
Miroton of Lobster. — Pick out the meat from a large hen
Lobster, and put it in a mortar with the spawn ; pound
and mix ■with it the crumb of a French roll that has been
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
880
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lobster — continued.
soaked in milk; when quite smooth, stir in the yolks of
two well-beaten eggs, and sprinkle a little pepper, salt, and
pounded mace in. Beat one egg to a stiff froth, and mix
it with the above ingredients. Line a pudding-basin with
some slices of fat ham✪ Lobster Miroton, pour the Lobster preparation in,
tie a cloth over the top, stand the basin in a saucepan,
surround it with hot water, taking care that the water
does not come over the top, and boil for an-hour-and-
twenty-minutes. When cooked, turn the miroton on to a
hot dish, take away the ham, pour some Lobster sauce
round it, and serve.
Page 387 · 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 Toast. — (1) Pick all the meat from the shell of a nice large Lobster and chop it finely ; work 2 or 3 tablespoonfuls of cream in with loz. of butter, then mix it with the chopped Lobster, adding a boned, washed, and chopped anchovy, and salt and pepper to taste. Work the whole together with the blade of a knife until thoroughly incorporated, then mix in lightly 2 or 3 tablespoonfuls of washed and chopped watercress. Cut some slices of bread about Jin. in thickness, trim off all the crusts, and toast them ; cut them into squares, butter them, and spread some of the Lobster mixture over each square. Strew finelygrated breadcrumbs over, and put them into a brisk oven for a few minutes. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the pieces of toast nicely on it, garnish with a border of well-washed and nicely-picked watercress, and serve.
(2) Pick the meat from a boiled Lobster, chop it fine, and put it over the fire in a saucepan together with a small quantity of cream. Season with salt and cayenne pepper, let it stew till quite hot, then spread it on hot buttered toast, and serve.
Lobster with Tomatoes. — Put two or three small live
Lobsters in some slightly-acidulated water, and boil them. When cooked, drain the Lobsters, pick the meat out carefully, cut that of the tails in two, but keep the meat of the claws whole, place them in a small stewpan with a little of their liquor, and keep warm. Put the creamy part of the bodies in a mortar and pound it ; mix with it 6 table-spoonfuls each of brown sauce and tomato sauce, sprinkle a little cayenne pepper and salt in, and pass it through a fine hair sieve into a 1 bain-marie. Infuse five or six allspice in a little broth, then 2pass it through a sieve into the sauce. Cut six large tomatoes through the middle, pick out the seeds, sprinkle pepper and salt over the tomatoes, and fry them in a little butter. Drain and arrange the tomatoes in a circle on a hot dish, put the Lobster-tails and claws in the middle, and pour the sauce over. Have some rice boiled in fish broth seasoned with salt and nutmeg, putting in when done 1 pinch of sugar and a few drops of essence of green mint, and serve with the Lobster.
Miroton of Lobster. — Pick out the meat from a large hen Lobster, and put it in a mortar with the spawn ; pound and mix ■with it the crumb of a French roll that has been
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
Lobster — continued.
soaked in milk; when quite smooth, stir in the yolks of two well-beaten eggs, and sprinkle a little pepper, salt, and pounded mace in. Beat one egg to a stiff froth, and mix it with the above ingredients. Line a pudding-basin with some slices of fat ham, pour the Lobster preparation in, tie a cloth over the top, stand the basin in a saucepan, surround it with hot water, taking care that the water does not come over the top, and boil for an-hour-andtwenty-minutes. When cooked, turn the miroton on to a hot dish, take away the ham, pour some Lobster sauce round it, and serve.
Records on this page
Lobster ToastMiroton of LobsterLobster with TomatoesLobster Miroton