LOBSTER CUTLETS.— 2 cups of minced lobster, seasoned with a % teaspoon of salt, a dash of paprika, and 1 teaspoon each of lemon juice and minced parsley. Moisten with 1 cup of thick drawn butter, and the beaten yolk of 1 egg. When cool, shape into cutlets; egg and crumb them, let them stand for 1 hr. on ice, then fry in deep hot butter. — Mrs. Frank Rogers, 67 E. 36th St., Chi- cago, 111. DEVILED LOBSTER.— 2 cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat 2 tablespoons of butter in a saucepan, add the lobster meat, highly seasoned with paprika, French mustard, 10 drops of taibasco, or double the quantity of Worcestershire sauce and salt. As soon as it bubbles, turn in the coral paste, and let it just come to a boil before serving. — 'Mrs. Victor Raymond, 63 E. 21st St., Chicago, 111. LOBSTER FARCIE.— Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt✪ Creamed Lobster, red pepper, Worcestershire sauce, and a small quantity of onion juice. Put into the shell again, sprinkle thickly with bread crumbs, and brown in the oven very slowly. — Mrs. C. J. Jefifries, Winnetka, 111. FRITTER BATTER FOR LOBSTER, ETC.— Mix together the yolks of 2 eggs, beaten with J^ cup cold water, add 1 cup flour, J^ teaspoon salt,'J4 teaspoon of paprika pepper, beat until smooth; add 1 tablespoon melted butter, beat very hard, as the success of the blatter depends upon the beating; finally "fold in" the stiflly COOK COUNTY COOK BOOK 239 beaten whites of 2 eggs and set the batter in a cold place for 2 or 3 hrs. before using. — Eloise Jennings, Winnetka, 111. LOBSTER A LA NEWBURG.— Mash the yolks of 2 hard- boiled eggs with a silver spoon, add % cup cream. Put 2 table- spoons of butter in the chafing-dish, add 1 tablespoon of flour; cook slowly for 1 minute, then add J4 cup cream and stir until thick, add the yolks and cream to this, add lobster broken into small bits, and the whites of eggs, sliced. Just before serving, add salt, pepper, and 2 tablespoons of sherry. — Eloise Jennings, Win- netka, 111. LOBSTER, NEWPORT STYLE.— Split 2 cooked lobsters in half, remove all the meat, and divide the shells in 8 parts. Cut the meat fine, crack the claws, pick out the meat. iMelt 2 tablespoons of butter, add 1 of flour, stir and cook 2 minutes; add Ij^ cups of milk, stir and cook to a thick, smooth sauce; season with 1 tea- spoon salt✪ Fritter Batter for Lobster, Etc., % teaspoon of pepper. Mix the yolks of 2 eggs with yi gill of cream, add them to the sauce, cook a few minutes, next add the lobster and 1 teaspoon parsley, chopped fine, stir 2 minutes over the fire. Put the filling into the lobster shells, sprinkle 1 teaspoon of grated bread crumbs and a few drops of melted but- ter over each. Place the shells in a shallow pan and bake 10 min- utes in a hot oven. Toast a piece of oblong bread, fasten to the center of an oblong dish, and cover with butter, mixed with chopped parsley. Fasten the lobster claws with small skewers in the center on top of the bread, dress the lobster around it, garnish with small sprigs of parsley, and serve. — Mrs, C. J. Jeffries, Win- netka, 111.

AI-modernized reading of the original text

LOBSTER CUTLETS.— 2 cups of minced lobster, seasoned with a % teaspoon of salt, a dash of paprika, and 1 teaspoon each of lemon juice and minced parsley. Moisten with 1 cup of thick drawn butter, and the beaten yolk of 1 egg. When cool, shape into cutlets; egg and crumb them, let them stand for 1 hr. on ice, then fry in deep hot butter. — Mrs. Frank Rogers, 67 E. 36th St., Chicago, 111. DEVILED LOBSTER.— 2 cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat 2 tablespoons of butter in a saucepan, add the lobster meat, highly seasoned with paprika, French mustard, 10 drops of taibasco, or double the quantity of Worcestershire sauce and salt. As soon as it bubbles, turn in the coral paste, and let it just come to a boil before serving. — 'Mrs. Victor Raymond, 63 E. 21st St., Chicago, 111. LOBSTER FARCIE.— Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt, red pepper, Worcestershire sauce, and a small quantity of onion juice. Put into the shell again, sprinkle thickly with bread crumbs, and brown in the oven very slowly. — Mrs. C. J. Jefifries, Winnetka, 111. FRITTER BATTER FOR LOBSTER, ETC.— Mix together the yolks of 2 eggs, beaten with 1/2 cup cold water, add 1 cup flour, 1/2 teaspoon salt, 1/4 teaspoon of paprika pepper, beat until smooth; add 1 tablespoon melted butter, beat very hard, as the success of the blatter depends upon the beating; finally "fold in" the stiffly beaten whites of 2 eggs and set the batter in a cold place for 2 or 3 hrs. before using. — Eloise Jennings, Winnetka, 111. LOBSTER A LA NEWBURG.— Mash the yolks of 2 hardboiled eggs with a silver spoon, add 1/2 cup cream. Put 2 tablespoons of butter in the chafing-dish, add 1 tablespoon of flour; cook slowly for 1 minute, then add 1/4 cup cream and stir until thick, add the yolks and cream to this, add lobster broken into small bits, and the whites of eggs, sliced. Just before serving, add salt, pepper, and 2 tablespoons of sherry. — Eloise Jennings, Winnetka, 111. LOBSTER, NEWPORT STYLE.— Split 2 cooked lobsters in half, remove all the meat, and divide the shells in 8 parts. Cut the meat fine, crack the claws, pick out the meat. iMelt 2 tablespoons of butter, add 1 of flour, stir and cook 2 minutes; add 1 1/2 cups of milk, stir and cook to a thick, smooth sauce; season with 1 teaspoon salt, 1/2 teaspoon of pepper. Mix the yolks of 2 eggs with 1/4 gill of cream, add them to the sauce, cook a few minutes, next add the lobster and 1 teaspoon parsley, chopped fine, stir 2 minutes over the fire. Put the filling into the lobster shells, sprinkle 1 teaspoon of grated bread crumbs and a few drops of melted butter over each. Place the shells in a shallow pan and bake 10 minutes in a hot oven. Toast a piece of oblong bread, fasten to the center of an oblong dish, and cover with butter, mixed with chopped parsley. Fasten the lobster claws with small skewers in the center on top of the bread, dress the lobster around it, garnish with small sprigs of parsley, and serve. — Mrs, C. J. Jeffries, Winnetka, 111.

Records on this page

Creamed LobsterLobster A La NewburgLobster CurriedLobster CutletsDeviled LobsterLobster FarciesFritter Batter for Lobster, Etc.Lobster, Newport Style

The Cook County cook book