Croquettes of Lobster
From French dishes for American tables, 1886
Ensure the mixture is very cold before forming croquettes.
Presented as published in 1886. 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
Nutrition per serving
8918Calories
42 gProtein
27 gCarbs
958 gFat
Full nutrition (34 nutrients)
Calories8918 kcal
Protein42 g
Carbohydrates27 g
Fiber1 g
Sugars13 g
Total Fat958 g
Saturated Fat371 g
Monounsaturated Fat429 g
Polyunsaturated Fat114 g
Omega-30.1 g
Cholesterol1809 mg
Sodium1367 mg
Potassium843 mg
Calcium440 mg
Iron5.5 mg
Magnesium71 mg
Phosphorus749 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D31 mcg
Vitamin C4.8 mg
Vitamin A660 mcg
Vitamin E8.8 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.2 mg
Folate138 mcg
Choline1221 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 25. The excerpt below is the record exactly as published.
Croquettes of Lobster. Chop fine the meat of two boiled lobsters and add half a pint of bechamel sauce (Art. 83), to which you have added the yolks of two eggs well mixed in a little water. Then add two tablespoonfuls of tomato sauce, a little pepper, salt, and a very little nutmeg, and put on the ice until perfectly cold — this is of the utmost importance. When thoroughly cold, form them into croquettes and roll them in bread-crumbs ; beat three eggs (the yolks and whites together), into which dip your croquettes and roll them again in bread-crumbs. Put about two pounds of lard
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.