(4) Take a fine large Lobster, pound all that is eatable
in a mortar, mix with it 1 teacupful of sifted bread-
crumbs and a seasoning of pepper and salt ; mix in then
about 2oz. of butter warmed till very soft, and the beaten
yolk of one egg. With floured hands roll the paste into
pieces all the same size, brush them over with beaten egg,
roll in sifted breadcrumbs, fry in boiling lard or dripping
to a nice golden brown, and drain on kitchen-paper.
Arrange them nicely on a hot dish, and garnish with
a border of fried parsley.
(5) Pick the meat out of a Lobster, cut it in dice, and
mix with it an equal quantity of mushrooms, also cut in
dice ; measure the above, and for each breakfast-cui>ful
use 1 teacupful of thin veloute sauce. Put the sauce in a
stewpan, boil it till reduced, then thicken with a liaison
of egg and Lobster butter. Mix the Lobster and mush-
rooms in the sauce, then take it off the fire, and leave
till cold. Shape the preparation when ready into equal-
sized balls or corks, dip them in beaten eggs that have
been mixed with oil, pepper, and salt, then roll them well
in breadcrumbs. Put some clarified fat in a frying-pan,
and when boiling, put in the croquettes, and fry them till
crisp and lightly browned. When cooked, drain them on
a cloth, sprinkle with salt, put a folded napkin on a hot
dish, arrange the croquettes on it, and serve with tomato
sauce. Perigueux or poivrade sauces can be used instead
of tomato.
(6) Pick the flesh out of the shell of a good-sized Lobster,
mince finely, and mix with it about a quarter the quan-
tity of finely-grated breadcrumb, seasoning with salt,
pepper, a few drops of lemon-juice and anchovy sauce,
and a very small quantity of grated nutmeg. Moisten
with cream, keeping it rather thick. Put the mixture into
a stewpan, stir it over a moderate fire with a wooden
spoon until hot, move it to the side, stir in the beaten
yolk of an egg, turn it on to a plate, and leave until cool.
When ready mould the mixture into small egg-shaped
pieces, brush them over with a paste-brusli dipped in
beaten egg, roll them in breadcrumbs, and fry in boiling
lard. When nicely and equally browned, take them out
of the fat, and put them on a sheet of kitchen-paper in
front of the fire to drain. Spread a folded napkin or a
fancy-edged dish-paper over a hot dish, pile the croquettes
on it, garnish with fried parsley, and serve.
(7) Indian. — Pick the flesh out of a Lobster, and cut it
into small squares ; mix with them a moderate quantity of
For details respecting Culinary Processes , Utensils, Sauces, <fcc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
S72
Lobster — continued.
Page 367
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
(4) Take a fine large Lobster, pound all that is eatable in a mortar, mix with it 1 teacupful of sifted breadcrumbs and a seasoning of pepper and salt ; mix in then about 2oz. of butter warmed till very soft, and the beaten yolk of one egg. With floured hands roll the paste into pieces all the same size, brush them over with beaten egg, roll in sifted breadcrumbs, fry in boiling lard or dripping to a nice golden brown, and drain on kitchen-paper. Arrange them nicely on a hot dish, and garnish with a border of fried parsley.
(5) Pick the meat out of a Lobster, cut it in dice, and mix with it an equal quantity of mushrooms, also cut in dice ; measure the above, and for each breakfast-cupful use 1 teacupful of thin veloute sauce. Put the sauce in a stewpan, boil it till reduced, then thicken with a liaison of egg and Lobster butter. Mix the Lobster and mushrooms in the sauce, then take it off the fire, and leave till cold. Shape the preparation when ready into equalsized balls or corks, dip them in beaten eggs that have been mixed with oil, pepper, and salt, then roll them well in breadcrumbs. Put some clarified fat in a frying-pan, and when boiling, put in the croquettes, and fry them till crisp and lightly browned. When cooked, drain them on a cloth, sprinkle with salt, put a folded napkin on a hot dish, arrange the croquettes on it, and serve with tomato sauce. Perigueux or poivrade sauces can be used instead of tomato.
(6) Pick the flesh out of the shell of a good-sized Lobster, mince finely, and mix with it about a quarter the quantity of finely-grated breadcrumb, seasoning with salt, pepper, a few drops of lemon-juice and anchovy sauce, and a very small quantity of grated nutmeg. Moisten with cream, keeping it rather thick. Put the mixture into a stewpan, stir it over a moderate fire with a wooden spoon until hot, move it to the side, stir in the beaten yolk of an egg, turn it on to a plate, and leave until cool. When ready mould the mixture into small egg-shaped pieces, brush them over with a paste-brusli dipped in beaten egg, roll them in breadcrumbs, and fry in boiling lard. When nicely and equally browned, take them out of the fat, and put them on a sheet of kitchen-paper in front of the fire to drain. Spread a folded napkin or a fancy-edged dish-paper over a hot dish, pile the croquettes on it, garnish with fried parsley, and serve.
(7) Indian. — Pick the flesh out of a Lobster, and cut it into small squares ; mix with them a moderate quantity of
For details respecting Culinary Processes , Utensils, Sauces, <fcc., referred to, see under their special heads.
S72
Lobster — continued.