Boil the contents of a two-pound can of tomatoes with one
bay leaf, twelve peppercorns, six sprigs of parsley, one onion,
one teaspoon of celery salt, half a teaspoon of paprika for
twenty minutes; then strain. Add to the liquid two table-
spoons of gelatine, stir until dissolved, then turn into a ring
mold. Set on ice to chill ; then dip into warm water for an
instant, invert on a plate, and the firm jelly will slip out un-
broken. Now heap the salad in the centre, and garnish with
the legs and under part of large claws, surrounding with
parsley or cress. [See illustration, Plate 11. ]
LOBSTER CROQUETTES
Prepare the white sauce as given in the directions above,
seasoning with the pepper, salt, and lemon- juice, omitting the
hard-boiled eggs, but adding one raw egg with the lobster
meat. Spread on a shallow, buttered pan to cool. Then form
into balls, a tablespoon of the mixture in each, by rolling
between the palms. Coat with fine breadcrumbs, then dip
into raw egg yolk seasoned with salt and pepper. Roll into
very fine breadcrumbs again and drop into a kettle of deep,
smoking-hot fat✪ Lobster Croquettes. When a delicate brown, remove and drain
on unglazed paper. Place on a folded napkin, and garnish
with watercress and the legs. [See illustration, Plate IIL]
LOBSTER MELON
Cook half a cup of milk and half a cup of breadcrumbs
together. Add one and a half cups of lobster meat, chopped
very fine ; one teaspoon of salt, one-fourth of a teaspoon of
paprika, one tablespoon of sherry, the stiffly beaten whites
of three eggs. Line a melon mold, well buttered, with this
mixture. Cut the tails of two lobsters into small cubes; fill
the cavity in the mold and pour into this one cup of the white
sauce, to which add the yolks of two eggs and one whole egg✪ Lobster Melon
well beaten. Stand the mold in warm water and bake until
firm. Unmold, garnish with watercress or parsley, and place
the lobster head in centre of top. [See illustration, Plate IIL]
3 Vol. 2
60 THE HOME COOK BOOK
LOBSTER CUTLETS
For this dish canned lobster may be used. Open the can,
at once tip out the contents, pouring away the Hquor. Chop
the meat in small pieces. To the meat add an equal measure
of breadcrumbs. Season with salt, lemon- juice, and cayenne,
and moisten with milk✪ Lobster Cutlets until pasty enough to mold into
cutlet form. Then dip the cutlets into a mixture of egg and
breadcrumbs, and fry till a light brown in deep hot fat. Lay
to drain for a moment upon brown paper and serve hot.
DEVILED LOBSTER
The foregoing receipt may be used for deviled lobster with
the following variation in the cooking. When you have made
the lobster ready for cooking, instead of forming it into cutlets
lay it in individual dishes, put breadcrumbs upon it, pour
melted butter✪ Deviled Lobster over it, and bake in a quick oven until the bread-
crimibs are a crisp brown.
LOBSTER A LA NEWBURG ✪ Lobster a la Newburg
Page 29 · 5 recipe records on this page
Presented as published in 1905. 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
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Boil the contents of a two-pound can of tomatoes with one
bay leaf, twelve peppercorns, six sprigs of parsley, one onion,
one teaspoon of celery salt, half a teaspoon of paprika for
twenty minutes; then strain. Add to the liquid two table-
spoons of gelatine, stir until dissolved, then turn into a ring
mold. Set on ice to chill ; then dip into warm water for an
instant, invert on a plate, and the firm jelly will slip out un-
broken. Now heap the salad in the centre, and garnish with
the legs and under part of large claws, surrounding with
parsley or cress. [See illustration, Plate 11. ]
LOBSTER CROQUETTES
Prepare the white sauce as given in the directions above,
seasoning with the pepper, salt, and lemon- juice, omitting the
hard-boiled eggs, but adding one raw egg with the lobster
meat. Spread on a shallow, buttered pan to cool. Then form
into balls, a tablespoon of the mixture in each, by rolling
between the palms. Coat with fine breadcrumbs, then dip
into raw egg yolk seasoned with salt and pepper. Roll into
very fine breadcrumbs again and drop into a kettle of deep,
smoking-hot fat. When a delicate brown, remove and drain
on unglazed paper. Place on a folded napkin, and garnish
with watercress and the legs. [See illustration, Plate IIL]
LOBSTER MELON
Cook half a cup of milk and half a cup of breadcrumbs
together. Add one and a half cups of lobster meat, chopped
very fine ; one teaspoon of salt, one-fourth of a teaspoon of
paprika, one tablespoon of sherry, the stiffly beaten whites
of three eggs. Line a melon mold, well buttered, with this
mixture. Cut the tails of two lobsters into small cubes; fill
the cavity in the mold and pour into this one cup of the white
sauce, to which add the yolks of two eggs and one whole egg
well beaten. Stand the mold in warm water and bake until
firm. Unmold, garnish with watercress or parsley, and place
the lobster head in centre of top. [See illustration, Plate IIL]
3 Vol. 2
60 THE HOME COOK BOOK
LOBSTER CUTLETS
For this dish canned lobster may be used. Open the can,
at once tip out the contents, pouring away the Hquor. Chop
the meat in small pieces. To the meat add an equal measure
of breadcrumbs. Season with salt, lemon- juice, and cayenne,
and moisten with milk until pasty enough to mold into
cutlet form. Then dip the cutlets into a mixture of egg and
breadcrumbs, and fry till a light brown in deep hot fat. Lay
to drain for a moment upon brown paper and serve hot.
DEVILED LOBSTER
The foregoing receipt may be used for deviled lobster with
the following variation in the cooking. When you have made
the lobster ready for cooking, instead of forming it into cutlets
lay it in individual dishes, put breadcrumbs upon it, pour
melted butter over it, and bake in a quick oven until the bread-
crimibs are a crisp brown.
LOBSTER A LA NEWBURG