Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Stuffed Lobster
From The Hotel St. Francis cook book, 1919
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Prepare the lobster as for croquettes
- Sprinkle the top with cheese
- bread crumbs mixed with a small piece of butter
- quarter lemon
- parsley
Method
Clean the lobster shells, fill with prepared lobster, sprinkle with cheese and bread crumbs, and bake in oven.
Serve on napkin with lemon and parsley.
Nutrition per serving
889Calories
44 gProtein
91 gCarbs
40 gFat
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 3. The excerpt below is the record exactly as published.
Stuffed lobster Boiled beef, sauce piquante Maitre d'hotel potatoes Brussels sprouts and chestnuts Spinach, English style Savarin Mirabelle Coffee Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover the eggs with sauce Mornay, sprinkle with grated cheese and bake in oven. Potage Marquis. Cream of rice with breast of boiled chicken cut in small squares. Stuffed lobster. Prepare the lobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbs mixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley
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