Croustades of Lobster
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 358. The excerpt below is the record exactly as published.
Croustades of Lobster. — Pick out the flesh of a large hen Lobster, cut it into small squares, and season to taste with salt, pepper, spice, and the smallest quantity of cayenne pepper. Put loz. of butter in a mortar with some of the Lobster spawn, and pound until quite smooth, then rub it through a fine hair sieve ; put another ounce of butter in a stewpan with £ table-spoonful of flour, mix them over the fire, stir in about 1 teacupful of white stock, and add the pieces of Lobster. Continue stirring over the fire until very hot, then mix in the pounded spawn, the strained juice of a small lemon, and 4 table-spoonful of finely- minced parsley, and move the saucepan to the edge of the j fire, where the contents will keep hot without boiling. Cut some slices 2in. thick off a stale loaf, and with a round tin cutter 2in. in diameter cut them into rounds without any crust ; with a paste-cutter a size smaller cut a circle half-way through the centre of each round. Put a large lump of lard in a flat stewpan, and, when it boils, put in the rounds of bread and fry them a golden brown ; drain when done, and scoop out a hollow within the marked circle. Pill the croustades with the above mixture, put j them on a hot dish, over which has been spread a folded I napkin or an ornamental dish-paper, garnish with fried parsley
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Cook this with the app: pantry check, scaling, and the assistant.