Indian Lobster-Cutlets

Ingredients

• Select fish of good size and take out the tails
• dip them into beaten egg
• very fine crumbs of bread
• seasoned rather highly with cayenne
• moderately with salt
• grated nutmeg
• pounded mace
• fry them quickly in good butter
• a tablespoonful of essence of anchovies
• one of strong chili vinegar
• A few shrimps may be added with good effect

Method

1. 1

   Slice lobster tails, dip in egg, then in seasoned bread crumbs.

2. 2

   Fry in butter until light brown.

3. 3

   Serve arranged in a chain with a sauce made from claw flesh, butter, anchovies, chili vinegar, and optional shrimps.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 524. The excerpt below is the record exactly as published.

INDIAN LOBSTER-CUTLETS. A really excellent and elegant receipt for lobster -cutlets has already been given in previous editions of the present work, and is now to be found at page 91 of Chapter III. ; but the subjoined is one which may be more readily and expeditiously prepared, and may consequently, be preferred by some of our readers for that reason : it has also the recommendation of being new. In India, these cutlets are made from the flesh of prawns, which are there of enormous size, but lobsters, unless quite overgrown, answer for them as well, or better. Select fish of good size and take out the tails entire ; slice them about the third of an inch thick, dip them into beaten egg, and then into very fine crumbs of bread seasoned rather highly Avith cayenne, and moderately with salt, grated nutmeg, and pounded mace. Egg and crumb them twice, press the bread upon them with the blade of a knife, and when all are ready, fry them quickly in good butter to a light brown. Serve them as dry as possible, arranged in a chain round a hot dish, and pour into the centre, or send to table with them in a tureen, some sauce made with the flesh of the claAvs heated in some rich melted butter, flavoured with a tablespoonful of essence of anchovies, one of strong chili vinegar, a little salt and mace, and coloured with the coral of the fish, should they contain any. A few shrimps may be added with good effect

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