Lobster Bouchees. — Pick the flesh from the shell of a
Lobster, cut it into small pieces, and put them hito a
saucepan with some Lobster sauce. Prepare some puff
paste, give it six turns, then roll it out flat on a floured
table. With a fluted cutter, 2in. in diameter, cut out
eighteen rounds, put them on to a baking-sheet, rest them
on ice for ten minutes✪ Lobster Bouchees, then brush over with a paste-brush
dipped in beaten egg. With a plain tin cutter, 1 jin. in
diameter, cut through a third of the thickness of the paste,
dipping the cutter in warm water every time — this will
form the cover when baked. Put the bouchees in a quick
oven, and bake them. When cooked, lift off the inner
circle of the bouchees, scoop out a little of the soft paste
inside, and smooth over the surface with the handle of a
knife. Have the Lobster ready warmed, turn it into the
bouchees, and put on the covers. Arrange them on a folded
table-napkin, or an ornamental dish-paper spread over a
hot dish, and serve.
Lobster Brochettes. — Take ljlb. of the flesh of a freshly-
boiled Lobster, cut it into 2in. squares, lay them in a bowl
season with 1 good pinch of salt, 1 pinch of pepper, j pinch
of nutmeg, and 1 table-spoonful of Worcestershire sauce, and
For detail s respecting Culinary Processes, Utensils, Sauces, d'r,, referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
871
Lobster — continued.
mix all well together. Procure six silver skewers ; arrange in
the centre of one a piece of Lobster, then a mushroom,
another piece of Lobster, and another mushroom. Continue
the same for the other skewers. Place them in the broiler,
and broil for eight minutes, turning over carefully occa-
sionally. Remove from the broiler, dress them on a hot
dish on six slices of broiled bacon✪ Lobster Brochettes, pour over 1 gill of
maitre d’ hotel butter and serve very hot. See Fig. 1088.
Lobster Butter. — (1) Take out the head and spawn of two
boiled hen Lobsters, put them in a mortar, and pound ;
add an equal quantity of fresh butter, and pound them
both together till thoroughly well mixed. Pass them through
a fine hair sieve, and the butter is then ready for use.
It is very handy for garnishing or making sandwiches.
(2) Put the spawn of a cooked Lobster in a mortar,
pound, then mix with it a little fresh butter and 1 tea-
spoonful of mustar✪ Lobster Butterd. Pass all through a fine hair sieve
and it is ready for use.
Lobster Cake. — Pick the meat out of two boiled Lobsters,
put it in a mortar with half its quantity of chopped lean
raw ham, and one-third of beef-marrow, and pound well ;
then mix in the beaten yolks of four eggs and a slice of
crumb of bread soaked in a little cream, and season to
taste with pounded mace, salt, and a small quantity of
cayenne pepper ; then mix in the Lobster spawn. Line a
mould with thin slices of fat bacon✪ Lobster Cake, put the mixture into
it, pressing it down well, lay a few more slices of bacon
on the toji, cover the mould, and bake for an-hour-and-a-
half. At the end of that time take the cake out of the
oven, and let it remain in the mould until cold. Turn it
out of the mould, removing all the fat, on to a dish, over
which has been spread a folded napkin or an ornamental
dish-paper, garnish with croutons of aspic jelly and neat
groups of washed parsley, and serve.
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Lobster Bouchees. — Pick the flesh from the shell of a
Lobster, cut it into small pieces, and put them hito a
saucepan with some Lobster sauce. Prepare some puff
paste, give it six turns, then roll it out flat on a floured
table. With a fluted cutter, 2in. in diameter, cut out
eighteen rounds, put them on to a baking-sheet, rest them
on ice for ten minutes, then brush over with a paste-brush
dipped in beaten egg. With a plain tin cutter, 1 jin. in
diameter, cut through a third of the thickness of the paste,
dipping the cutter in warm water every time — this will
form the cover when baked. Put the bouchees in a quick
oven, and bake them. When cooked, lift off the inner
circle of the bouchees, scoop out a little of the soft paste
inside, and smooth over the surface with the handle of a
knife. Have the Lobster ready warmed, turn it into the
bouchees, and put on the covers. Arrange them on a folded
table-napkin, or an ornamental dish-paper spread over a
hot dish, and serve.
Lobster Brochettes. — Take ljlb. of the flesh of a freshly-
boiled Lobster, cut it into 2in. squares, lay them in a bowl
season with 1 good pinch of salt, 1 pinch of pepper, j pinch
of nutmeg, and 1 table-spoonful of Worcestershire sauce, and
For detail s respecting Culinary Processes, Utensils, Sauces, d'r,, referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
871
Lobster — continued.
mix all well together. Procure six silver skewers ; arrange in
the centre of one a piece of Lobster, then a mushroom,
another piece of Lobster, and another mushroom. Continue
the same for the other skewers. Place them in the broiler,
and broil for eight minutes, turning over carefully occa-
sionally. Remove from the broiler, dress them on a hot
dish on six slices of broiled bacon, pour over 1 gill of
maitre d’ hotel butter and serve very hot. See Fig. 1088.
Lobster Butter. — (1) Take out the head and spawn of two
boiled hen Lobsters, put them in a mortar, and pound ;
add an equal quantity of fresh butter, and pound them
both together till thoroughly well mixed. Pass them through
a fine hair sieve, and the butter is then ready for use.
It is very handy for garnishing or making sandwiches.
(2) Put the spawn of a cooked Lobster in a mortar,
pound, then mix with it a little fresh butter and 1 tea-
spoonful of mustard. Pass all through a fine hair sieve
and it is ready for use.
Lobster Cake. — Pick the meat out of two boiled Lobsters,
put it in a mortar with half its quantity of chopped lean
raw ham, and one-third of beef-marrow, and pound well ;
then mix in the beaten yolks of four eggs and a slice of
crumb of bread soaked in a little cream, and season to
taste with pounded mace, salt, and a small quantity of
cayenne pepper ; then mix in the Lobster spawn. Line a
mould with thin slices of fat bacon, put the mixture into
it, pressing it down well, lay a few more slices of bacon
on the toji, cover the mould, and bake for an-hour-and-a-
half. At the end of that time take the cake out of the
oven, and let it remain in the mould until cold. Turn it
out of the mould, removing all the fat, on to a dish, over
which has been spread a folded napkin or an ornamental
dish-paper, garnish with croutons of aspic jelly and neat
groups of washed parsley, and serve.