Lobster Cornets

Ingredients

• a lb. minced lobster
• 1§ oz. butter
• 1§ oz. flour
• | pint of good stock
• J pint of milk or cream
• | teaspoonful lemon juice
• A little salt, pepper, and cayenne
• A little salt, pepper, and cayenne
• A little salt, pepper, and cayenne
• Some French puff pastry

Method

1. 1

   Roll out the pastry as thinly as possible about 18 inches long, cut into strips one inch wide, wet the right hand side of each strip and roll on some slipper moulds, which must be greased on the outside, commencing at the thin end of the moulds, and allow the wetted edge to fold over the under-layer of pastry each time; finish the top neatly, put on a baking sheet, paint over the top of each with a little beaten egg; bake in a hot oven eight to ten minutes.

2. 2

   Meanwhile put the butter into a pan to melt, then stir in the flour and add the milk; stir until it boils and is thick and smooth, then add lobster, veal, or chicken, salt, pepper, cayenne, and lemon juice; re-heat, and put the mixture into a bag with a plain forcing tube; remove the moulds from pastry cases, and fill each with the mixture; garnish alternately with lobster coral and parsley, dish in a ring, and serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 4. The excerpt below is the record exactly as published.

LOBSTER CORNETS. a lb. minced lobster, cold veal, or chicken 1§ oz. butter 1§ oz. flour | pint of good stock J pint of milk or cream | teaspoonful lemon juice A little salt, pepper, and cayenne Some French puff pastry

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