Cutlets of Lobster or Crab

Ingredients

• the flesh of a good-sized lobster or a crab
• season it with salt
• season it with cayenne
• two ounces of butter
• two tablespoonfuls of flour
• half a pint of good stock
• garnish the dish with parsley

Method

1. 1

   Pound the lobster or crab flesh with salt and cayenne.

2. 2

   Make a roux with butter and flour, then add stock.

3. 3

   Combine with the pounded fish and heat.

4. 4

   Shape into cutlets, coat with egg and breadcrumbs, and fry until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 457. The excerpt below is the record exactly as published.

Cutlets of Lobster or Crab.— Minco verj- finely and pound in a moitar the flesh of a good-sized lobster or a crab, and season it -with salt and cayenne, whilst it is being pounded. Put two ounces of butter into a saucepan, and dredge very slowly into it two table-spoonfuls of flour ; let it remain over the fire till lightly browned, but do not let it bum. Add this butter to the pounded fish, together with half a pint of good stock. Stir the mixture over the fire till it is quite hot, then take it out in a table-spoon, and lay it on a large dish. A\Tion quite cold, make it up in the shape of mutton cutlets, brush these over witli beaten egg, strew finely-grated bread-crumbs over them, and fiy them in boiling lard or dripping- till lightly browned. Stick a little bit of claw into each cutlet, and garnish the dish with parsley

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