Lobster à la Brooklyn with Sauce and Hominy Croustade

Ingredients

• two medium-sized lobsters
• one-half cup of bread crumbs
• two tablespoons of white sauce
• half a cup of cream
• salt
• white pepper
• one ounce of butter
• one tablespoonful of chopped onion
• half a pint of white stock
• two wine-glasses of Sherry

Method

1. 1

   Cook lobsters in court bouillon, cool, and prepare forcemeat with lobster meat, bread crumbs, white sauce, cream, and seasoning.

2. 2

   Fill shells, dust with crumbs, and bake.

3. 3

   Serve on hominy croustade with a sauce made from butter, onion, flour, white stock, and Sherry.

Nutrition per serving

Estimated from matched ingredients across 2 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.

o ounces of butter. Add a tablespoonf ul of flour and Btir in a pint of cream. Then add one pound of crab meat, salt and pepper, and leave on the fire until it h&s just begun to bubble. Cut slices of bread one-quarter of an inch thick, trim in any desired shape, either round, ovai, or square, and toast on one side only. Put your ingredients on the toasted side of the bread after buttering it with a butter prepared as follows : Mix well together one-quarter of a pound of butter and one-half pound grated Parmesan cheese, and season with red and white pepper. Put the canapés on a buttered dish and slightly brown in the oven. Oreamed Shrimps baked with Green Peppers Select twelve even-sized green peppers, remove the stems and seeds, and soak in cold water for three-quarters of an hour. Drain them and stuff with the foUowing mixture : Cream two tablespoons of butter and thoroughly mix it with a quarter of a teaspoonf ul of pepper, one teaspoonful of mixed mustard, one- eighth of a teaspoonful of celery seed, and one beaten egg. When mixed, stir in one cupful of fine bread crumbs. Then add one quart of shrimps. Should the shrimps be fresh, — not canned ones, — you will need to season the sauce with salt. Fili each pepper with the mixture, sprinkle with fine bread crumbs and a piece of butter, and bake in quick oven for fifteen minutes* 184 MBS. beelt'b cook book Oreamed Shrimps The jolks of two eggs, one teaspoonful of anohoyy sauce, half a cup of cream, one botile of shrimps, some slices of toast. Mix in the chafing dish the yolks of the eggs with the anchovy sauce and cream. Put in the shrimps and let them get thor- oughly heated, not allowing the eggs to cardie. Serve on strips of toast. ScallopB Wash and dry the necessary amount of scallops. Season them with salt and white pepper. Roll them in fine bread crumbs, then in beaten egg^ and again in bread crumbs. Arrange in frying basket so they do not touch each other and plunge in a kettle of boiling fat. Cook until a delicate brown and serve with Tartare sauce. Soallop Fritters Wash and drain one quart of scallops, season them with salt and white pepper, and mix them with the foUowing batter : One pint of sifted flour, a scant half-pint of milk, one tablespoonf al of melted batter or oil, 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

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