sauce, and about ^lb. of flour. Mix the flour in very
thoroughly, then roll the paste out about fin. thick. Cut
this into strips about lin. wide and 3in. long; fry in
boiling lard or dripping, and lay them on kitchen-paper
to drain. Have ready in a small saucepan at the side of
the fire J pint of butter sauce, and stir into this half
the coral of the Lobster, pounded fine, and 1 teaspoonful
of anchovy sauce ; let it come nearly to the boil and then
stir in 1 table-spoonful of cream. Arrange the cutlets on
a hot dish, pour the sauce over them, garnish with fried
parsley, and serve.
Lobster Cutlets in Aspic. — Take out all the meat of a
couple of Lobsters, put it into a mortar with a little cayenne
and 1 teaspoonful of essence of anchovies, and pound well,
adding a small lump of Lobster butter and 1 teacupful
of warm aspic jelly. When these are well incorporated, turn
the mixture out on to a flat dish, spreading it to about
Jin. in thickness ; let it get icy cold, and cut it up into the
shape of cutlets, working the trimmings up and using
them as well. Pour 1J pints of white sauce into a sauce-
pan with the Lobster heads finely chopped or broken,
reduce it, and add a little red Lobster spawn rubbed
through a fine sieve, 1 teaspoonful of essence of anchovies,
and sufficient dissolved gelatine to make it set. Pass this
sauce through a fine sieve into a basin packed in ice,
stir it well until nearly cold, mask the cutlets with it
before it is quite firm, and let it remain until wanted.
Decorate the cutlets with truffles and the whites of hard-
boiled eggs cut into various shapes, and cover them
with more of the jelly. Pack a sufficient number of
small cutlet-moulds in ice, pour in a little of the jelly
slightly warmed, place the cutlets in carefully, and fill up
the moulds with more of the jelly; turn them all out on
to a dish when set, put a garnish of chopped lettuce,
hard-boiled eggs cut in quarters, and small lumps of coloured
aspic round them, and serve.
Lobster-and-Egg Patties. — Boil two eggs until hard, then
shell them and put them into a mortar with J teacupful of
grated breadcrumb, 1 teaspoonful each of sugar and dry
mustard, and a small quantity of pepper. Pound the
mixture well, and moisten it with 1 table-spoonful each of
oil and vinegar, and J table-spoonful of anchovy sauce. Butter
some small patty-pans, and line them with the mixture.
Fill each pan with either fresh-boiled or tinned Lobster
chopped small, then cover with a layer of the egg mixture.
Strew a small quantity of breadcrumbs over the top, put
a small lump of butter on each, and place in a brisk oven.
When nicely browned, turn the patties out of the tins on
to a dish over which has been spread a folded napkin
or an ornamental dish-paper, garnish with fried parsley,
and serve. ✪ Lobster Cutlets
Page 370 · 3 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
sauce, and about ^lb. of flour. Mix the flour in very thoroughly, then roll the paste out about fin. thick. Cut this into strips about lin. wide and 3in. long; fry in boiling lard or dripping, and lay them on kitchen-paper to drain. Have ready in a small saucepan at the side of the fire J pint of butter sauce, and stir into this half the coral of the Lobster, pounded fine, and 1 teaspoonful of anchovy sauce ; let it come nearly to the boil and then stir in 1 table-spoonful of cream. Arrange the cutlets on a hot dish, pour the sauce over them, garnish with fried parsley, and serve.
Lobster Cutlets in Aspic. — Take out all the meat of a couple of Lobsters, put it into a mortar with a little cayenne and 1 teaspoonful of essence of anchovies, and pound well, adding a small lump of Lobster butter and 1 teacupful of warm aspic jelly. When these are well incorporated, turn the mixture out on to a flat dish, spreading it to about Jin. in thickness ; let it get icy cold, and cut it up into the shape of cutlets, working the trimmings up and using them as well. Pour 1J pints of white sauce into a saucepan with the Lobster heads finely chopped or broken, reduce it, and add a little red Lobster spawn rubbed through a fine sieve, 1 teaspoonful of essence of anchovies, and sufficient dissolved gelatine to make it set. Pass this sauce through a fine sieve into a basin packed in ice, stir it well until nearly cold, mask the cutlets with it before it is quite firm, and let it remain until wanted. Decorate the cutlets with truffles and the whites of hardboiled eggs cut into various shapes, and cover them with more of the jelly. Pack a sufficient number of small cutlet-moulds in ice, pour in a little of the jelly slightly warmed, place the cutlets in carefully, and fill up the moulds with more of the jelly; turn them all out on to a dish when set, put a garnish of chopped lettuce, hard-boiled eggs cut in quarters, and small lumps of coloured aspic round them, and serve.
Lobster-and-Egg Patties. — Boil two eggs until hard, then shell them and put them into a mortar with J teacupful of grated breadcrumb, 1 teaspoonful each of sugar and dry mustard, and a small quantity of pepper. Pound the mixture well, and moisten it with 1 table-spoonful each of oil and vinegar, and J table-spoonful of anchovy sauce. Butter some small patty-pans, and line them with the mixture. Fill each pan with either fresh-boiled or tinned Lobster chopped small, then cover with a layer of the egg mixture. Strew a small quantity of breadcrumbs over the top, put a small lump of butter on each, and place in a brisk oven. When nicely browned, turn the patties out of the tins on to a dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve.
Records on this page
Lobster CutletsLobster Cutlets in AspicLobster-and-Egg Patties