Pick out the firm white flesh of a hen lobster ; cut it
into small dice. Put a large teaspoonful of flour and
two of butter into a saucepan on the stove ; let them bub-
ble ; pour to it a gill of cream or milk ; stir till smooth ;
then add a teaspoonful of the pounded coral to make a
bright pink sauce, and a teaspoonful of anchovy «auce,
if you have it ; take it from the fire when it has boiled
two or three minutes ; beat the yolk of an ^gg with a
teaspoonful of cold milk✪ Lobster Patties, and stir it in gradually ; keep
on stirring, and add the lobster meat at the same time ;
set it on the fire again and let it come to the boiling
point, hut not ioil or the egg will curdle. It should
now look like chopped lobster in very thick red cream
or custard.
1 7^ * Practical Recipes,
If you need to keep it hot, do so in a saucepan of hot
water ; fill the patty cases neatly, put the top on and
put them in the oven ; but serve them before they get
so hot that the inside cooks, or the ^gg will curdle and
the pastry be spoiled.
N. B. — Always put the filling in patties Tiot, or it will
not warm through till the patties are spoiled.
OYSTER PATTIES.
Take a dozen and a half Blue Points ; scald them in
their own liquor, being careful they do not remain in
it a moment after it boils; take them out ; cut each
oyster into four pieces, if they are large; put a dessert-
spoonful of butter in a small saucepan with a dessert-
spoonful of flour; pour to this one gill of the liquor
strained and one gill of cream or milk; a saltspoonful
of salt and half one of white pepper; boil all, stirring
till smooth; beat the yolks of two eggs, add this with
the cut-up oysters to the sauce; let all get hot together,
stirring all the time; it must be very thick, which it
will be just before the boiling point; take it from the
fire quickly, stirring all the time to prevent the eggs
curdling; add a few drops of lemon juice and just a
suspicion of nutmeg✪ Oyster Patties.
These and lobster patties sliould be served on a silver
dish with fried parsley and a small crayfish in each cor-
ner of the dish, if obtainable.
CLAM PATTIES.
These are so very good that I think if they were better
known they would meet with favor.
Take small clams; scald them in their own liquor; take
out the hard part, and proceed exactly as for oysters.
Entrees, I '^2^
SALMO]N' PATTIES.
Prepare as lobster patties, using salmon instead of the
lobster.
CHICKEN^ PATTIES.
Take the white meat of a chicken ; cut it (not chop
it) into small dice ; take the chicken bones and trim-
mings, if you have no stock ready ; pound them well ;
put them into a pint of water with an ounce of carrot
cut fine, a sprig of parsley, a stick of celery, if you
have it, and a small onion, and a saltspoonful of salt ;
stew these slowly two hours; strain the stock or broth ;
put the liquor from half a can of mushrooms or a gill
of oyster liquor with it, and boil it as fast as possible till
there is about a gill left; put a gill of cream and the
chicken into this; thicken with a tablespoonful of flour,
and one of butter✪ Chicken Patties cooked in a separate saucepan ; pour
the chicken and liquor on to it, and stir till it all boils
gently ; take it off at once ; two or three chopped
oysters or a dozen mushrooms improve it greatly ; fill
the cases with the hot filling, and serve on a napkin or
silver dish.
Page 89 · 3 recipe records on this page
Presented as published in 1885. 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
Pick out the firm white flesh of a hen lobster ; cut it into small dice. Put a large teaspoonful of flour and two of butter into a saucepan on the stove ; let them bubble ; pour to it a gill of cream or milk ; stir till smooth ; then add a teaspoonful of the pounded coral to make a bright pink sauce, and a teaspoonful of anchovy sauce, if you have it ; take it from the fire when it has boiled two or three minutes ; beat the yolk of an egg with a teaspoonful of cold milk, and stir it in gradually ; keep on stirring, and add the lobster meat at the same time ; set it on the fire again and let it come to the boiling point, hut not ioil or the egg will curdle. It should now look like chopped lobster in very thick red cream or custard.
1 7^ * Practical Recipes,
If you need to keep it hot, do so in a saucepan of hot water ; fill the patty cases neatly, put the top on and put them in the oven ; but serve them before they get so hot that the inside cooks, or the egg will curdle and the pastry be spoiled.
N. B. — Always put the filling in patties hot, or it will not warm through till the patties are spoiled.
OYSTER PATTIES.
Take a dozen and a half Blue Points ; scald them in their own liquor, being careful they do not remain in it a moment after it boils; take them out ; cut each oyster into four pieces, if they are large; put a dessertspoonful of butter in a small saucepan with a dessertspoonful of flour; pour to this one gill of the liquor strained and one gill of cream or milk; a saltspoonful of salt and half one of white pepper; boil all, stirring till smooth; beat the yolks of two eggs, add this with the cut-up oysters to the sauce; let all get hot together, stirring all the time; it must be very thick, which it will be just before the boiling point; take it from the fire quickly, stirring all the time to prevent the eggs curdling; add a few drops of lemon juice and just a suspicion of nutmeg.
These and lobster patties should be served on a silver dish with fried parsley and a small crayfish in each corner of the dish, if obtainable.
CLAM PATTIES.
These are so very good that I think if they were better known they would meet with favor.
Take small clams; scald them in their own liquor; take out the hard part, and proceed exactly as for oysters.
Entrees, I '^2^
SALMO]N' PATTIES.
Prepare as lobster patties, using salmon instead of the lobster.
CHICKEN^ PATTIES.
Take the white meat of a chicken ; cut it (not chop it) into small dice ; take the chicken bones and trimmings, if you have no stock ready ; pound them well ; put them into a pint of water with an ounce of carrot cut fine, a sprig of parsley, a stick of celery, if you have it, and a small onion, and a saltspoonful of salt ; stew these slowly two hours; strain the stock or broth ; put the liquor from half a can of mushrooms or a gill of oyster liquor with it, and boil it as fast as possible till there is about a gill left; put a gill of cream and the chicken into this; thicken with a tablespoonful of flour, and one of butter cooked in a separate saucepan ; pour the chicken and liquor on to it, and stir till it all boils gently ; take it off at once ; two or three chopped oysters or a dozen mushrooms improve it greatly ; fill the cases with the hot filling, and serve on a napkin or silver dish.
Records on this page
Lobster PattiesOyster PattiesChicken Patties