Lobster, Rissoles of.— Pick the meat
from a small newly-boiled fresh lobster.
Mince it finely, and mix with it half a tea-
spoonful of salt, a tea-spoonful of finely-skred
parsley, and a pinch of cayenne, and pour upon
it the strained juice of half a small lemon.
Fry an inch of sliced onion in butter until
tender, poui- over it a quarter of a pint of
cream, simmer for three or four minutes,
then put in the minced lobster ; add the yolks
of two eggs, and stir all over the fire until the
eggs are set. Spread the mixture on a dish,
and let it remain until cold. Roll out some
good pufE paste to the thickness of the eighth
of an inch. Place small balls of the mince
upon it at short distances from each other.
Moisten the paste roimd them with a little
water, and cover them with more paste. Press
the edges securely, trim them neatly, dredge a
little floxir over them, and fry them in hot fat
until lightly browned. Dish them on a napkin,
garnish with parsley, and serve hot. Probable
cost of smaU lobster, 9d. Suflicient for five or
six persons.
Lobster, Roast. — Lobsters are occa-
sionally haLf roasted and half boiled, instead of
being boiled until done enough in the usual
way. When half done, thej^ are taken out of
the water, di-ied, rubbed over with butter,
placed on a dish before the fire, and basted
liberally until they are weU. frothed. The
usual plan, however, is the best.
Lobster Salad. — Pick the meat from the
body of a lobster, take out the tail part in one
piece, and cut it, with the contents of the
claws, into slices a quarter of an inch thick.
Chop the whites of two✪ Lobster Quenelles hard-boiled eggs smaU,
and rub the yolks through a hair sieve. Do
the same with the spawn or coral of the lobster,
but mix the soft part and any bits with the
sauce. Pour the sauce into the bowl, put in a
layer of shred lettuce and small salad, and
place the slices of lobster, with hard-boiled
eggs, quartered, and interspersed with sliced
beetroot, cucumber, &c., on the top. Repeat in
the same manner until the bowl is f uU, sprink-
ling the ^2;^ and coral over and between the
layers. To ornament, reserve some of the
hard-boiled eggs, yolks and whites ; arrange
these, with the coral, beetroot, and sliced
lobster, so that the coloui-s may contrast well.
Before serving, pour some mayonnaise sauce
over the top. Crab may be prepared in the
same manner. Probable cost, 3s. 6d.
Lobster Salad (another way). — In
making lobster salad bo careful that the lobster
is sweet and fresh, and that the lettuces are
crisp and dry. Unless the latter are perfectly
free from moisture, the sauce, instead of blending
properl)^, will be liable to float in oily particles
on the top. Take the meat of one or two
large lobsters. Divide it into neat pieces, and
season each piece slightly with pepper, salt,
and vinegar. Place a bod of shred lettuce-
hearts at the bottom of a dish, put a layer of
lobster upon it, mixed, if liked, with a few
slices of cucumber; cover again with lettuce,
and rei)eat until the materials are exhausted.
Decorate the border with any garnish that may
suit the taste. It may consist of aspic jeUy
cut in dice, sliced beetroot, stamped with a
cutter, hard-boiled eggs cut into quarters,
lettuce-hearts, nasturtium flowers, scraped
radishes, &c. &c. Pour the sauce over at the
last moment, and sprinkle a little powdered and
sifted lobster coral on the top.✪ Mayonnaise Sauce
Page 862 · 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, Rissoles of.— Pick the meat from a small newly-boiled fresh lobster. Mince it finely, and mix with it half a teaspoonful of salt, a tea-spoonful of finely-shred parsley, and a pinch of cayenne, and pour upon it the strained juice of half a small lemon. Fry an inch of sliced onion in butter until tender, poui- over it a quarter of a pint of cream, simmer for three or four minutes, then put in the minced lobster ; add the yolks of two eggs, and stir all over the fire until the eggs are set. Spread the mixture on a dish, and let it remain until cold. Roll out some good puff paste to the thickness of the eighth of an inch. Place small balls of the mince upon it at short distances from each other. Moisten the paste round them with a little water, and cover them with more paste. Press the edges securely, trim them neatly, dredge a little flour over them, and fry them in hot fat until lightly browned. Dish them on a napkin, garnish with parsley, and serve hot. Probable cost of small lobster, 9d. Sufficient for five or six persons.
Lobster, Roast. — Lobsters are occasionally half roasted and half boiled, instead of being boiled until done enough in the usual way. When half done, thej^ are taken out of the water, dried, rubbed over with butter, placed on a dish before the fire, and basted liberally until they are well frothed. The usual plan, however, is the best.
Lobster Salad. — Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices a quarter of an inch thick. Chop the whites of two hard-boiled eggs smaU, and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shred lettuce and small salad, and place the slices of lobster, with hard-boiled eggs, quartered, and interspersed with sliced beetroot, cucumber, &c., on the top. Repeat in the same manner until the bowl is f uU, sprinkling the yolks and coral over and between the layers. To ornament, reserve some of the hard-boiled eggs, yolks and whites ; arrange these, with the coral, beetroot, and sliced
lobster, so that the colours may contrast well. Before serving, pour some mayonnaise sauce over the top. Crab may be prepared in the same manner. Probable cost, 3s. 6d.
Lobster Salad (another way). — In making lobster salad be careful that the lobster is sweet and fresh, and that the lettuces are crisp and dry. Unless the latter are perfectly free from moisture, the sauce, instead of blending properl)^, will be liable to float in oily particles on the top. Take the meat of one or two large lobsters. Divide it into neat pieces, and season each piece slightly with pepper, salt, and vinegar. Place a bed of shred lettuce-hearts at the bottom of a dish, put a layer of lobster upon it, mixed, if liked, with a few slices of cucumber; cover again with lettuce, and repeat until the materials are exhausted. Decorate the border with any garnish that may suit the taste. It may consist of aspic jeUy cut in dice, sliced beetroot, stamped with a cutter, hard-boiled eggs cut into quarters, lettuce-hearts, nasturtium flowers, scraped radishes, &c. &c. Pour the sauce over at the last moment, and sprinkle a little powdered and sifted lobster coral on the top.
Records on this page
Lobster QuenellesLobster RissolesLobster SaladMayonnaise Sauce