Take some hard-boiled eggs and cut them into
halves longways. Take out the yolks and pound
them in a mortar with the flesh of a hen lobster, two
ounces of butter, a grain of cayenne, a teaspoonful
of essence of anchovy, and the coral and spawn of
the lobster✪ Lobster Baskets. When well mixed fill the eggs with the
mixture. Take some of the claws and put them
across to look like a basket handle ; garnish with
small salad and aspic. Oysters can be dressed thus.
56 SHELLFISH.
Lobster en Beignets.
Beignets de Homard.
Divide a lobster into as nice pieces as possible,
and dip each into a good frying batter, adding
to it a little cayenne pepper, and a few drops of
essence of anchovies. Fry the beignet quickly in
good fat, and serve hot.
Lobster Boudinettes.
Pound a lobster, mixing half of the coral with
the flesh ; also some prawns or shrimps in equal pro-
portions to the lobster ; an ounce and a half of
butter, a saltspoonful of salt, a dust of cayenne ; rub
them through a sieve and mould this mixture into
some very small bouchee cups, heat them in an
oven ; roll some powdered lobster over them, and
serve with a little rich white sauce coloured with
the spawn.
Lobster Creams.
Take the flesh of a lobster, pound it well in the
mortar with cream, rub it through a sieve, add an
eggspoonful of anchovy sauce, and beat it up well
in a pound of Devonshire clotted cream ; put this
into the little French white china souffle moulds ;
strew coral over the top and serve.
Lobster Eggs.
CEufs au Homard.
Cut a small slice from each end of some hard-
boiled eggs, and cut them into halves the round
way. Take out the yolks, and pound them in a
SHELLFISH. 57
mortar, and blend them well with a mixture made
as follows. Take the flesh of a small lobster, place
it in a mortar and pound it thoroughly with the
hard-boiled yolks of the eggs, and two ounces of
butter, a grain of cayenne, a teaspoonful of essence
of anchovy. When these ingredients are thoroughly
well-mixed and pounded, fill the whites with the
mixture. Place a sprig of watercress in each Qgg
and garnish with small salad.
Lobster au Gratin.
Split and take all the meat from a good-sized
lobster; cut the meat into dice shapes. Mix all the
coral cream, or soft part, and the inside of the hard,
with half a pint of white sauce, in which a dessert-
spoonful of anchovy sauce and half a wine-glass of
sherry has been added ; mix in a dust of cayenne.
Put this sauce in a stewpan with the meat, make it
hot, and fill the body shells of three small lobsters✪ Lobster au Gratin
cut in halves ; rasp a few bread-crumbs over each
shell, put a little butter on each to prevent the
crumbs burning, and put them in a Dutch oven
before the fire for five minutes, and serve.
Lobster Quenelles.
Take a freshly-boiled hen lobster, and remove
the meat, pith, coral and spawn. Cut up the tail
into neat scollops and place these in a stewpan
with a little lobster butter ; next place all the re-
mainder of the meat and pith of the lobster in a
mortar, with the flesh of a large whiting, four
ounces of butter, and six ounces of panada ; add
t\\'o whole eggs and two yolks. Season with nut-
SS SHELLFISH.
Page 28 · 3 recipe records on this page
Presented as published in 1888. 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
Take some hard-boiled eggs and cut them into halves longways. Take out the yolks and pound them in a mortar with the flesh of a hen lobster, two ounces of butter, a grain of cayenne, a teaspoonful of essence of anchovy, and the coral and spawn of the lobster. When well mixed fill the eggs with the mixture. Take some of the claws and put them across to look like a basket handle ; garnish with small salad and aspic. Oysters can be dressed thus.
Lobster en Beignets.
Beignets de Homard.
Divide a lobster into as nice pieces as possible, and dip each into a good frying batter, adding to it a little cayenne pepper, and a few drops of essence of anchovies. Fry the beignet quickly in good fat, and serve hot.
Lobster Boudinettes.
Pound a lobster, mixing half of the coral with the flesh ; also some prawns or shrimps in equal proportions to the lobster ; an ounce and a half of butter, a saltspoonful of salt, a dust of cayenne ; rub them through a sieve and mould this mixture into some very small bouchee cups, heat them in an oven ; roll some powdered lobster over them, and serve with a little rich white sauce coloured with the spawn.
Lobster Creams.
Take the flesh of a lobster, pound it well in the mortar with cream, rub it through a sieve, add an eggspoonful of anchovy sauce, and beat it up well in a pound of Devonshire clotted cream ; put this into the little French white china souffle moulds ; strew coral over the top and serve.
Lobster Eggs.
CEufs au Homard.
Cut a small slice from each end of some hardboiled eggs, and cut them into halves the round way. Take out the yolks, and pound them in a
mortar, and blend them well with a mixture made as follows. Take the flesh of a small lobster, place it in a mortar and pound it thoroughly with the hard-boiled yolks of the eggs, and two ounces of butter, a grain of cayenne, a teaspoonful of essence of anchovy. When these ingredients are thoroughly well-mixed and pounded, fill the whites with the mixture. Place a sprig of watercress in each egg and garnish with small salad.
Lobster au Gratin.
Split and take all the meat from a good-sized lobster; cut the meat into dice shapes. Mix all the coral cream, or soft part, and the inside of the hard, with half a pint of white sauce, in which a dessertspoonful of anchovy sauce and half a wine-glass of sherry has been added ; mix in a dust of cayenne. Put this sauce in a stewpan with the meat, make it hot, and fill the body shells of three small lobsters cut in halves ; rasp a few bread-crumbs over each shell, put a little butter on each to prevent the crumbs burning, and put them in a Dutch oven before the fire for five minutes, and serve.
Lobster Quenelles.
Take a freshly-boiled hen lobster, and remove the meat, pith, coral and spawn. Cut up the tail into neat scollops and place these in a stewpan with a little lobster butter ; next place all the remainder of the meat and pith of the lobster in a mortar, with the flesh of a large whiting, four ounces of butter, and six ounces of panada ; add two whole eggss and two yolks. Season with nut-
Records on this page
Imperial MayonnaiseLobster BasketsLobster au Gratin