Coquilled of Lobster

Ingredients

• 1 tablespoonful butter
• 2 tablespoonfuls finely chopped white onion
• 1 pint of fine-cut boiled lobster meat
• 3 tablespoonfuls sherry wine
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 1 cupful of the sauce described below

Method

1. 1

   In a saucepan, melt 1 tablespoon butter, add 2 tablespoons finely chopped white onion, and cook for 5 minutes.

2. 2

   Add 1 pint fine-cut boiled lobster meat, 3 tablespoons sherry wine, 1 teaspoon salt, 0.5 teaspoon pepper, a little nutmeg, and 1 cup of the sauce.

3. 3

   Cook for 10 minutes, fill this mixture into 6 table shells, pour a little of the sauce over each one, bake for 10 minutes in a hot oven, and serve in a folded napkin.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 89. The excerpt below is the record exactly as published.

Coquilled of Lobster.— Place a saucepan with 1 tablespoonful butter over the fire, add 2 tablespoonfuls finely chopped white onion, cook 5 minutes ; then add 1 pint of fine-cut boiled lobster meat, 3 tablespoonfuls sherry wine, 1 teaspoonful salt, Vt teaspoon- fal pepper, a little nutmeg, and 1 cupful of the sauce described be- LOBSTER. 185 low, cooking 10 minuteB ; fiU this mixture into 6 table shells, pour a little of the sauce oyer each one, bake 10 minutes in hot oven, and senre in a folded napkin. Sauce : Melt 1 ounce butter, add 1 tablespoonful flour, stir, and cook 3 minutes, not letting it brown ; add 1 cupful veal or chicken broth, a small bouquet, 6 whole pep- pers, Yt teaspoonf nl salt, little nutmeg, also, if handy, 6 chopped mushrooms and a little mushroom liquor, and cook 10 minutes ; re- move the bouquet and use as directed above. Devilled Lobster,— -Plaoe a sauoepan with I ounce butte? and 1 fine-chopped onion over the fire, cook 3 minutes ; add Vt cup- ful fine-chopped mushrooms, cook 5 minutes ; add 1 tablespoonful flour, stir 3 minutes ; add Va cupful white broth, 1 teaspoonf ul salt, Y4 teaspoonf ul white pepper, a sprinkle of Cf^enne pepper, 1 pint of fine-cut cooked lobster meat, stir and cook 5 minutes ; then add 1 tablespoonful fine-phopped parsley, the yolks of 2 eggs ; fill this preparation into 6 table shells, sprinkle over a little fresh-grated bread crumbs and melted butter, bake in a hot oven 10 minutes, and serve in a napkin. Lobster Patties. — Prepare a creamed lobster and fill it, when ready to serve, into hot patty cases. Lobster Chops. — Melt 1 tablespoonful butter in a small sauce- pan, add 1 fine-chopped onion and 1 crushed clove of garlic, and cook till onion is done ; then add 1 tablespoonful flour, stir a few minutes; add 1 cup of boiling water with 1 teaspoonful beef ex- tract ; season with V, teaspoonful. of each, salt, English mustard and pepper, 1 teaspoonful fine-chopped parsley, and a little Oayenne pepper; cook and stir 5 minutes; add 1 pint finely cut cooked lob- ster meat and Vs cupful fine-cut mushrooms, and cook 10 minutes, atirring often ; next add the yolks of 2 eggs and 1 whole egg, stir for 2 minutes over the fire ; then spread the mixture on a flat dish, set it aside, and when cold form the preparation into round balls, roll in bread crumbs, dip in beaten egg, and roll again in bread crambs ; form into small chops, and fry in hot fat or lard to a 186 SEA FOOD, Era golden color. Drain them on blotting paper, put a lobster claw into each chop, and serre with fried parsley and Tartar sauce. Lobster en Yol-an-Tent.— Melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir and fry a few minutes without browning; add iVt cupful boiling milk, stirring until smooth ; then add a small bouquet, 6 whole peppers ; season with a little grated nutmeg, 1 even teaspoonful salt, y, cupful mush- room liquor, cook 10 minutes ; strain into another saucepan, return the sauce to fire ; add 12 small button mushrooms, cook slowly 15 minutes; add 1 pint cooked lobster meat, cut into inch-sized pieces, cook 5 minutes ; then add Y, cupful cream and the yolks of ^ ogg^ letting it get hot, but not allowing to boil ; add 12 small boiled sponge dumplings (described below), pour the rago&t into the Yol-au-vent, cover, and serve. Sponge Dumplinos. — Place Vt <^^V "^^^^9 ^ ounce butter over the fire, and as soon as boiling add Yt cupful flour, stirring until it forms into a smooth paste ; then turn the paste into a bowl, add the yolks of 2 eggs and the beaten whites, a little salt, and a very little nutmeg, stirring until smooth. Make a trial by dropping a small portion with a teaspoon into slightly salted boiling water ; if not flrm enough, add a little dry farina ; drop the whole mixture by teaspoonfuls into the boiling water, cook 5 minutes, removing with a skimmer, and use as directed above. Lobster Croquettes. — Place 2 tablespoonfuls fine-chopped onion, a little bruised garlic, and 1 tablespoonful butter in a saucepan over the fire, and cook 6 minutes without browning ; then add 1 heaping tablespoonful flour, stir 2 minutes; add 1 cup of chicken or veal broth, cook and stir till thick and smooth ; add 1 even teaspoonful salt, Yt ^^^^^ teaspoonful pepper,

Cook this with the app: pantry check, scaling, and the assistant.