Hominy Croustade

Ingredients

• one cup of hominy
• one quart of water
• one teaspoonful of salt

Method

1. 1

   Place hominy, water, and salt in a saucepan over the fire.

2. 2

   Stir well to free it from lumps.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 76. The excerpt below is the record exactly as published.

one teaspoonful of salt, and two eggs. Beat the eggs briskly, then add the milk. Beat again and pour the mixture on the flour. Then add the butter and salt. Stir in the scallops. Drop a spoonful at a time of the mixture into boiling fat. Cook until a nioe brown. Drain on brown paper and serve very hot. Devilled Scallops Put one quart of scallops in a saucepan and beat in their own liquor just to the boiling-point. Drain, save the liquor, and chop them rather fine. From one-half of a cup of butter remove one tablespoonful. Beat the contents of the cup to a cream, and add one teaspoonful of salt, one-eighth of a tea- spoonful of cayenne, and one teaspoonful of made mustard. Beat thoroughly and mix with one cupf ul of white stock — have it FI8H^ OrSTERSy L0B8TEB8y TEBRAPIN 185 hot. StÌT the chopped scallops and their liquor into this sauce and let them stand for half an hour. At the end of that time pat them in an escalop dish or shells. Sprinkle with the crumbs, dot with the tablespoonful of butter, and bake in a moderate oven for twenty minutes. Broiled Lobster with Sauoe Select as many chicken female lobsters as desired. Split them open and remove ali the fat and coral. Set aside for the sauce. Brush the meat of the lobster with melted butter, and broil over a clear fire. When cooked, place on a platter and pour a little melted butter over each lobster. Set in oven for five minutes, then serve with the following sauce: — Sauce for Broiled Lobster The quantity of sauce depends upon the number of lobsters you bave. Mix salt, white pepper, oil, and vinegar, the same as for a plain French dressing, but do not bave it quite as strong of the vinegar. Add dry mustard to taste, and the coral and fat of the lobster. Stir constantly over the fire until it Comes to a boil. When served it should be as thick as a cream. Stewed Lobster Boil f our medium-sized lobsters in salted water and a gen- erous portion of vinegar. Remove the meat, cut in slices, and arrange in the serving dish. Cover with another dish and keep warm. Make a paste of two ounces of cracker crumbs, six ounces of melted butter, add white pepper, a dash of cayenne, and some chopped parsley. Boil three tablespoons of beef extract with glass of Sherry, gradually stir in the crackers and batter, also the fat of the lobster which has been rubbed through a sieve. Stir in two tablespoons of vinegar. Do not let the nùxture boil after the crackers and butter bave been added. Mix well and pour over the lobster. Serve immediately. l ^ I 186 MB8. aBELT'8 COOK BOOK Should the sauce curdle, add a teaspoònful of water and stir with an egg-beater. Lobster à la Brooklyn with Sauoe and Hominy Groustade Cook two medium-sized lobsters in court bouillon for tweuty- five minutes. When cold, cut the shell with sharp scissora from the head down, taking care not to crack the shell. Have the head and shell joined. Take cut the tail and remove the small black vein which runs the entire length. Also re- move the small sac at the extreme end. Crack the claws care- fuUy. Take the meat and fat from head, and be sure to remove '^ the lady in the lobster." Remove the coral — should there be any — and set aside for further use. Place the shells and claws in cold water, and make the following forcemeat : Put the lobster through a meat machine. To every cup of lob- ster have one-half cup of bread crumbs, grated very fine, two tablespoons of white sauce, half a cup of cream, one Sherry glass of Madeira wine, and salt and white pepper to taste. Mix ali together thoroughly. Fili the shells, dust over with bread crumbs and minute pieces of butter. Bake in moderate oven until a delicate brown. Place on a croustade of hominy, g^r- nish with the claws, and serve with sauce made as foUows : — Sauoe for Lobster è, la Brooklsm Melt one ounce butter, add one tablespoonf ul chopped onion, and cook for five minutes. Do not let the mixture brown. Stir in one tablespoonf ul flour and cook for two minutes. Add half a pint of white stock and cook until it thickens. Remove and strain through a fine sieve. Season to taste and add two wine- glasses of Sherry. Serve very hot. Hominy Oroustade Place one cup of hominy, one quart of water

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