Lobster Pudding1. — Pound the meat and coral of a large
Lobster to a paste. Mix with it lightly 1 teacupful of
sifted breadcrumbs, cayenne pepper and salt to taste, 1
teaspoonful of Worcestershire sauce or Harvey’s sauce, 1
table-spoonful of cream, and two well-beaten eggs. Line a
pudding-tin with very thin slices of fat bacon or fat salted
Lobster — continued.
pork, pour the pudding in, cover with a thin slice of fat
bacon or fat salted pork, and fit the lid on. Plunge it
into a saucepan of boiling water, and keep it boiling con-
stantly for an hour. By the time the pudding is done,
have ready in a small saucepan J pint of butter sauce, mix
with it 3 table-spoonfuls of cream, a small quantity of
chopped parsley, 1 teaspoonful of anchovy sauce, and, lastly,
a beaten egg. Stir over the fire till it begins to thicken,
then put to the side where it cannot boil. Turn the pudding
out on to a hot dish, pour the sauce over, and serve with
pieces of lemon.
Lobster Rissoles. — (1) Make a batter of flour, eggs, and
milk, allowing to each egg 1 heaped teaspoonful of flour
and 2 good table-spoonfuls of milk. Pound the coral of a
boiled Lobster together with the yolks of one or two hard-
boiled eggs until smooth ; take all the meat of the Lobster
and chop it very fine, seasoning with cayenne, a little
each of pounded mace and salt, and mix with it the
pounded coral and egg. When the batter is well beaten
and perfectly smooth, mix the Lobster into it by degrees
till it is stiff enough to shape into rolls. Fry them in salad-
oil, and serve either hot or cold on a folded napkin. If
served cold, garnish with fresh parsley, if hot, with fried
parsley. See Fig. 1094.
(2) Take a large hen Lobster, pick all the meat from it,
and pound fine in a mortar together with a small
quantity of salt, cayenne pepper, chopped parsley, and
half the coral. Beat into it 2oz. or 3oz. of butter and
the yolk of an egg beaten up with 1 table-spoonful of
anchovy sauce. Flour the hands well and make this paste
into egg-shaped balls, brush over with beaten egg, roll
them in breadcrumbs, and fry in boiling lard or dripping
to a light brown. Have ready at the side of the fire J
pint of butter sauce in a small saucepan, stir into this
half the coral of the Lobster, pounded fine, and 1 tea-
spoonful of anchovy sauce ; let it come nearly to the boil,
and then stir in 1 table-spoonful of cream. Arrange the
rissoles on a hot dish, pour the sauce over them, garnish
with fried parsley, and serve.
Lobster Rolls. — Pick the meiat out of a Lobster and cut
it into small pieces, mixing the creamy substance from the
body with it. Put 2oz. of flour in a saucepan with J pint
of cream or milk, stir it over the fire till thick, then put
in 2oz. of butter, and continue stirring until well mixed.
Take the preparation off the fire, add the beaten yolks of
two eggs, a few drops of anchovy essence, 1 pinch of
cayenne pepper, and the pieces of Lobster. Prepare a puff
paste, divide it into equal portions, and roll each piece out
4in. square ; put 1 table-spoonful of the Lobster on each, fold
them over so as to form a case, damp the edges and press
them together, trimming round neatly. Sprinkle flour
over a baking-sheet, put the Lobster rolls on it, and bake
them for fifteen minutes. When done, put them on a dish,
and serve either hot or cold. ✪ Lobster Rissoles
Page 376 · 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
Lobster Pudding1. — Pound the meat and coral of a large Lobster to a paste. Mix with it lightly 1 teacupful of sifted breadcrumbs, cayenne pepper and salt to taste, 1 teaspoonful of Worcestershire sauce or Harvey’s sauce, 1 table-spoonful of cream, and two well-beaten eggs. Line a pudding-tin with very thin slices of fat bacon or fat salted
Lobster — continued.
pork, pour the pudding in, cover with a thin slice of fat bacon or fat salted pork, and fit the lid on. Plunge it into a saucepan of boiling water, and keep it boiling constantly for an hour. By the time the pudding is done, have ready in a small saucepan J pint of butter sauce, mix with it 3 table-spoonfuls of cream, a small quantity of chopped parsley, 1 teaspoonful of anchovy sauce, and, lastly, a beaten egg. Stir over the fire till it begins to thicken, then put to the side where it cannot boil. Turn the pudding out on to a hot dish, pour the sauce over, and serve with pieces of lemon.
Lobster Rissoles. — (1) Make a batter of flour, eggs, and milk, allowing to each egg 1 heaped teaspoonful of flour and 2 good table-spoonfuls of milk. Pound the coral of a
boiled Lobster together with the yolks of one or two hardboiled eggs until smooth ; take all the meat of the Lobster and chop it very fine, seasoning with cayenne, a little each of pounded mace and salt, and mix with it the pounded coral and egg. When the batter is well beaten and perfectly smooth, mix the Lobster into it by degrees till it is stiff enough to shape into rolls. Fry them in saladoil, and serve either hot or cold on a folded napkin. If served cold, garnish with fresh parsley, if hot, with fried parsley. See Fig. 1094.
(2) Take a large hen Lobster, pick all the meat from it, and pound fine in a mortar together with a small quantity of salt, cayenne pepper, chopped parsley, and half the coral. Beat into it 2oz. or 3oz. of butter and the yolk of an egg beaten up with 1 table-spoonful of anchovy sauce. Flour the hands well and make this paste into egg-shaped balls, brush over with beaten egg, roll them in breadcrumbs, and fry in boiling lard or dripping to a light brown. Have ready at the side of the fire J pint of butter sauce in a small saucepan, 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 rissoles on a hot dish, pour the sauce over them, garnish with fried parsley, and serve.
Lobster Rolls. — Pick the meat out of a Lobster and cut it into small pieces, mixing the creamy substance from the body with it. Put 2oz. of flour in a saucepan with J pint of cream or milk, stir it over the fire till thick, then put in 2oz. of butter, and continue stirring until well mixed. Take the preparation off the fire, add the beaten yolks of two eggs, a few drops of anchovy essence, 1 pinch of cayenne pepper, and the pieces of Lobster. Prepare a puff paste, divide it into equal portions, and roll each piece out 4in. square ; put 1 table-spoonful of the Lobster on each, fold them over so as to form a case, damp the edges and press them together, trimming round neatly. Sprinkle flour over a baking-sheet, put the Lobster rolls on it, and bake them for fifteen minutes. When done, put them on a dish, and serve either hot or cold.
Records on this page
Lobster RissolesLobster PuddingLobster Rolls