When there is no coral, a fine colour
may be given to the mixture by stewing the red skin of the tails very
softly for ten or twelve minutes in part of the butter which is used
for it, but which must be strained and left to become perfectly cold
before it is mingled with the fish. The degree of seasoning given to
the mixture can be regulated by the taste ; but no flavour should pre-
dominate over that of the lobster itself ; and for all delicate prepara-
tions, over-spicing should be particularly avoided. A quart or more
of fine brown shrimps, if very fresh and quickly shelled at the in-
stant of using, may be chopped up and pounded with the lobsters
with excellent effect. Before the mixture is taken from the mortar
it should be placed in a cool larder, or set over ice for a short time,
to render it firm before it is pressed into the potting-pans or moulds.
In putting it into these, be careful to press it into a compact, even
mass ; smooth the surface, run a little clarified butter over, when it
is only just liquid , for if hot it would prevent the fish from keeping
— and send the lobster to table, neatly garnished with light green
foliage ; or with ornamentally-cut paper fastened round the mould ;
or with a small damask napkin tastefully arranged about it.
Obs. — By pounding separately part of the white flesh of the fish,
freed from every particle of the skin, and by colouring the remainder
highly with the coral of the lobster, and then pressing the two in al-
ternate and regular layers into a mould, a dish of pretty appearance
is produced, which should be turned out of the mould for table.
Ham and turkey (or any other white meat) are often potted in this
way.
CHAP. III.]
FISH.
91
LOBSTER CUTLETS.
(A Superior Entree .)
Prepare and pound with exceeding nicety, by the preceding receipt
fot Potted Lobsters, about three quarters of a pound of the flesh of a
couple of fine fresh lobsters, of which one must be a hen lobster ; add
to it, when it is partially beaten, an ounce and a half of sweet new
butter, a saltspoonful of salt, and about two-thirds as much of mixed
mace and cayenne, with a dessertspoonful of the inside coral✪ Lobster Cutlets, the
whole of which should be rubbed with a wooden spoon through a
hair sieve, to be in readiness for use. When all these ingredients
are well blended, and beaten to the finest and smoothest paste, the
mixture should be tested by the taste, and the seasoning heightened
if needful ; but, as the preparation is very delicate, it should not be
over-spiced. Mould it into the form of small cutlets about the third
of an inch thick, stick into each a short bit of the smallest claws,
strew the coral lightly over them so as to give them the appearance
of being crumbed with it, arrange them round the dish in which they
are to be sent to table, place them in a very gentle oven for eight or
ten minutes only to heat them through, or warm them in a Dutch or
American oven, placed at some distance from the fire, that the brilliant
colour of the coral may not be destroyed ; and pour into the centre
some good bechamel (see page 108), or the Lady’s Sauce, or the
Cream Sauce of Chapter IV. A very white sauce best contrasts with
the colour of the cutlets.
Page 106 · 1 recipe record on this page
Presented as published in 1884. 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
When there is no coral, a fine colour may be given to the mixture by stewing the red skin of the tails very softly for ten or twelve minutes in part of the butter which is used for it, but which must be strained and left to become perfectly cold before it is mingled with the fish. The degree of seasoning given to the mixture can be regulated by the taste ; but no flavour should predominate over that of the lobster itself ; and for all delicate preparations, over-spicing should be particularly avoided. A quart or more of fine brown shrimps, if very fresh and quickly shelled at the instant of using, may be chopped up and pounded with the lobsters with excellent effect. Before the mixture is taken from the mortar it should be placed in a cool larder, or set over ice for a short time, to render it firm before it is pressed into the potting-pans or moulds. In putting it into these, be careful to press it into a compact, even mass ; smooth the surface, run a little clarified butter over, when it is only just liquid , for if hot it would prevent the fish from keeping — and send the lobster to table, neatly garnished with light green foliage ; or with ornamentally-cut paper fastened round the mould ; or with a small damask napkin tastefully arranged about it.
Obs. — By pounding separately part of the white flesh of the fish, freed from every particle of the skin, and by colouring the remainder highly with the coral of the lobster, and then pressing the two in alternate and regular layers into a mould, a dish of pretty appearance is produced, which should be turned out of the mould for table. Ham and turkey (or any other white meat) are often potted in this way.
LOBSTER CUTLETS.
(A Superior Entree .)
Prepare and pound with exceeding nicety, by the preceding receipt fot Potted Lobsters, about three quarters of a pound of the flesh of a couple of fine fresh lobsters, of which one must be a hen lobster ; add to it, when it is partially beaten, an ounce and a half of sweet new butter, a saltspoonful of salt, and about two-thirds as much of mixed mace and cayenne, with a dessertspoonful of the inside coral, the whole of which should be rubbed with a wooden spoon through a hair sieve, to be in readiness for use. When all these ingredients are well blended, and beaten to the finest and smoothest paste, the mixture should be tested by the taste, and the seasoning heightened if needful ; but, as the preparation is very delicate, it should not be over-spiced. Mould it into the form of small cutlets about the third of an inch thick, stick into each a short bit of the smallest claws, strew the coral lightly over them so as to give them the appearance of being crumbed with it, arrange them round the dish in which they are to be sent to table, place them in a very gentle oven for eight or ten minutes only to heat them through, or warm them in a Dutch or American oven, placed at some distance from the fire, that the brilliant colour of the coral may not be destroyed ; and pour into the centre some good bechamel (see page 108), or the Lady’s Sauce, or the Cream Sauce of Chapter IV. A very white sauce best contrasts with the colour of the cutlets.
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Lobster Cutlets