Croquets of Lobster

Ingredients

• some salpicon of lobster
• garnish with fried parsley
• sprinkle each with a little salt

Method

1. 1

   Make salpicon of lobster, roll into cork shapes, bread, and fry until crisp and light brown.

2. 2

   Drain, sprinkle with salt, and serve garnished with fried parsley.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 64. The excerpt below is the record exactly as published.

garnish with fried parsley, and serve. Any other forcemeat or salpicon can be turned into rissoles by the same process. 826. CROQUETS OF LOBSTER. Make some salpicon of lobster and lay flat with a knife on a board, previously strewed with bread-crumbs ; then divide the mixture in equal-sized parts and roll them with the hand to the shape of a cork ; pass them afterwards in breadings, and then in the bread-crumbs. Set the frying-kettle on the fire ; when the fat is hot enough, fiy them till they are crisp and of a light-brown colour ; drain on a cloth in the usual way ; sprinkle each 150 PRACTICAL HOUSEHOLD COOKERY. with a little salt, put them on a napkin on a dish, and garnish with a little fried parsley before serving. Perigueuz or Tomato sauce is generally served with croquets. Whatever kind of croquets may be wished for or re- quired, their process is always the same. 827. CROMESKIS A LA RUSSE. Chop up the fillets of a roast fowl into very small dice, and put them on a plate with half their quantity of mush- rooms and truffles also chopped fine; stir half a pint of Bechamel or Allemande sauce over the fire until stiffly reduced, then throw in the minced chicken mushrooms and tiniffles ; mix the lot well together, then spread it out about an inch thick on a dish and let it cool ; after which, cut the mixture into pieces about the size of two walnuts, form these into egg-shapes, and place them on a dish. Mean- while have ready a calf s udder, previously braized for the purpose, and cut when cold into very thin layers, just large enough to wrap each cromeski with ; then dip them in some light batter paste, and fry them crLsp, and to a nice golden colour, in plenty of lard, heated to the right temperature for the purpose; dish them up with fried parsley and serve hot. Note, — Cromeskis can be made in the same manner with any other salpicon. Mode of Preparing Sweetbread, Brains, Liver, and Scollops of Veal before Cooking theh. Whatever style of serving siceethread may be contem- plated, they must always be soaked in water for at least PRACTICAL HOUSEHOLD COOKERY. 151 three hours, taking care to change the water occasionallj ; after which, put them in a saucepan with plenty of cold water, set the saucepan on the fire to hoil, and as soon as they become firm and round, without, however, being hard, draw the saucepan away from the fire, immerse them in cold water, then drain on a cloth and press them between two boards or baking tins, with a four or five pound-weight on the top. Brairis must steep in cold water for about an hour, during which time the water must be changed twice, then pick out most carefully all skinny particles from the surface of the brains. Blanch them in boiling water for five minutes and immerse them in cold. Ldver must be of a bright pinkish colour and entirely free from whitish spots. Wash and wipe the quantity of liver required, then cut it into scollops or slices of about a quarter of an inch thick, and roll them in flour before frying. Scollops are generally cut off from the cushion of leg of veal, previously freed from gristle, fat, and skin ; they are cut in the same style and thickness as the liver, and should be flattened with the chopper or cutlet bat, dipped in water, before frying. 328. SWEETBREAD AND BRAINS FRIED A LTTALIENNE Take two sweetbreads and two brains, prepared as indi- cated above, and cut each in scollops of about an inch thick. Mix well in a dish, a gill of good oil, half a gill of vinegar, and a pinch of salt ; soak the scollops in it for about half an hour, then take them out and dip in some batter paste, previously made for this purpose, and drop them separately into the frying fat properly heated, and with a flat skimmer toss up each scollop gently till they become 152 PRACTICAL HOUSEHOLD COOKERY. of a golden colour and crisp; then take them out, and place on a clean cloth which will absorb all the fat; sprinkle some salt on each, dress them on a napkin on a dish by placing alternately one brain scollop and one sweetbread, decoi*ate with a little fried parsley, and serve as hot as possible. 329. ANOTHER FRIED SWEETBREAD, BRAIN AND LIVER (ITALIAN). Cut in the same manner as above one sweetbread and two brains, after having soaked and blanched them ajs pre- scribed; cut also half a pound of liver in scollops; pass each in breadings and bread-crumbs. Put a quarter of a pound of clarified butter in a frying-pan on the fire, fry the scollops in it to a light-brown colour, then di-ain and dry them on a cloth, squeeze the juice of a lemon over them, sprinkle each with salt to taste, dish them Up alternately on a hot dish, and serve. 330. BRAINS FRIED (CITIZEN STYLE). Prepare four brains in the usual way; after which, cut them in slices of about half an inch thick. Beat the yolks of six eggs in a basin, and mix with an ounce of grated cheese, half an ounce of bread-crumbs, a pinch of salt, and a little pepper; whisk the whites of the six eggs to a snow fix)tL Put a quarter of a pound of clarified butter into a large frying-pan on the fire, mix gently the whites of the eggs with the yolks, and draw the pan away from the fire when the butter is melted. Put the whole of the mixtui-e, a spoonful at a time, properly detached from each other, in the frying-pan ; lay well imbedded in the centre of each spoonful of the egg-mixture a slice of brains; set the pan PRACTICAL HOUSEHOLD COOKERY. 153 on the fire to fry for three minutes, then turn each com- pound over and fry them for another three minutes ; when of a nice golden colour on both sides, dish them with the side of the brain up, sprinkle each with a little salt

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