Lobster-and-Egg Patties

Ingredients

• two eggs until hard
• J teacupful of grated breadcrumb
• 1 teaspoonful of sugar
• 1 teaspoonful of dry mustard
• 1 table-spoonful of oil
• 1 table-spoonful of vinegar
• J table-spoonful of anchovy sauce

Method

1. 1

   Pound hard-boiled eggs with breadcrumbs, sugar, mustard, and pepper.

2. 2

   Moisten with oil, vinegar, and anchovy sauce.

3. 3

   Line buttered patty-pans with the mixture, fill with lobster, cover with egg mixture, sprinkle breadcrumbs, add butter, and bake until browned.

4. 4

   Serve garnished with fried parsley.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 370. The excerpt below is the record exactly as published.

Lobster-and-Egg Patties. — Boil two eggs until hard, then shell them and put them into a mortar with J teacupful of grated breadcrumb, 1 teaspoonful each of sugar and dry mustard, and a small quantity of pepper. Pound the mixture well, and moisten it with 1 table-spoonful each of oil and vinegar, and J table-spoonful of anchovy sauce. Butter some small patty-pans, and line them with the mixture. Fill each pan with either fresh-boiled or tinned Lobster chopped small, then cover with a layer of the egg mixture. Strew a small quantity of breadcrumbs over the top, put a small lump of butter on each, and place in a brisk oven. When nicely browned, turn the patties out of the tins on to a dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve. Lobster Forcemeat. — (1) Fry an onion chopped very fine in loz. of butter until it is a golden colour, adding 1 table-spoonful of flour to make a roux. Moisten with J pint of stock, stirring well and continuously until the sauce hardens. Season with J table-spoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, 1 table- spoonful of English sauce, J teaspoonful of mustar

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