Cotelettes de Lobard
From The new century cookery book, 1901
Serves 1
Lobster croquettes can be made similarly, shaped into smaller forms.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 190. The excerpt below is the record exactly as published.
Cotelettes de llomard. — 1 cooked large lobster, 1 oz. butter, 2 shallots, peeled and chopped finely, 1 gill well reduced bechamel sauce (No. 203), 4 chopped preserved mushrooms, 1 egg, and 1 yolk of egg, salt, pepper, cayenne, bread-crumbs and frying-fat
Cook this with the app: pantry check, scaling, and the assistant.