Lobster Croquettes

Ingredients

• any of the lobster remaining from table
• not quite as much fine bread crumbs
• pepper
• salt
• a very little cayenne pepper
• about two tablespoonfuls of melted butter

Method

1. 1

   Pound lobster meat until mixed, add bread crumbs, seasonings, and melted butter.

2. 2

   Form into balls, roll in egg and crumbs, and fry in boiling lard.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 37. The excerpt below is the record exactly as published.

pepper, and salt to taste, enriched with a large lump of fresh butter. Stir this sauce well over the fire, and when it has almost come to a boil, take it off. Send the terrapins to the table hot in a covered dish, and the sauce separately in a sauce tureen, to be used by those who like it, and omitted by those who prefer the genuine flavor of the terrapins when simply stewed with butter. This is now the usual mode of dressing terra- pins in Maryland, Virginia, and many other parts of the South, and will be found superior to any other. If there are no eggs in the terrapin, “ egg balls ” may be substituted. (See recipe.) STEWED TEKRAPIN, WITH CEEAM. Place in a saucepan, two heaping tablespoonfuls of butter and one of dry flour; stir it over the fire until it bubbles; then gradually stir in a pint of cream, a teaspoonful of salt, a quarter of a teaspoonful of white pepper, the same of grated nutmeg, and a very small pinch of cayenne. Next, put in a pint of terrapin meat and stir all until it is scalding hot. Move the saucepan to the back part of the stove or range, where the contents will keep hot but not boil; then stir in four well-beaten yolks of eggs; do not allow the terrapin to boil after adding the eggs, but pour it immediately into a tureen containing a gill of good Madeira and a tablespoonful of lemon juice. Serve hot. STEWED TEERAPIN. Plunge the terrapins alive into boiling water, and let them remain until the sides and lower shell begin to crack — this will take less than an hour; then remove them and let them get cold; take off the shell and outer skin, being careful to save all the blood possible in opening them. If there are eggs in them put them aside in a dish; take all the inside out, and be very careful not to break the gall, which must be immediately re- moved or it will make the rest bitter. It lies within the liver. Then cut 6 66 shell-fish:. up the liver and all the rest of the terrapin into small pieces, adding the blood and juice that have flowed out in cutting up; add half a pint of water; sprinkle a little flour over them as you place them in the stewpan; let them stew slowly ten minutes, adding salt, black and cayenne pepper, and a very small blade of mace; then add a gill of the best brandy and half a pint of the very best sherry wine; let it simmer over a slow fire very gently. About ten minutes or so, before you are ready to dish them, add half a pint of rich cream, and half a pound of sweet butter, with flour, to prevent boiling; two or three minutes before taking them off the fire, peel the eggs carefully and throw them in whole. If there should be no eggs use the yolks of hens’ eggs, hard boiled. This recipe is for four terrapins. Rennert's Hotel, Baltimore. BOILED LOBSTER. Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster, having first brushed it and tied the claws together with a bit of twine. Keep it boiling from twenty minutes to half an hour, in proportion to its size. If boiled too long the meat will be hard and stringy. When it is done take it out, lay it on its claws to drain, and then wipe it dry. It is scarcely necessary to mention that the head of a lobster and what are called the lady fingers are not to be eaten. Very large lobsters are not the best, the meat being coarse and tough. The male is best for boiling ; the flesh is firmer and the shell a brighter red. It may readily be distinguished from the female ; the tail is nar- rower, and the two uppermost fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader. Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used. They should be alive and freshly caught when put into the boiling kettle. After being cooked and cooled, split open the body and tail and crack the claws, to extract the meat. The sand pouch found near the throat should be removed. Care should be exercised that none of the feathery, tough, gill-like particles found under the body shell get mixed with the meat, as they are indigestible and have caused much trouble. They are supposed to be the cause of so-called poisoning from eating lobster. Serve on a platter. Lettuce and other concomitants of a salad should also be placed on the table or platter. SHELL-FISH. 61 SCALLOPED LOBSTER. Buttee a deep dish and cover the bottom with fine bread crumbs ; put on this a layer of chopped lobster, with pepper and salt ; so on, alternately, until the dish is filled, having crumbs on top. Put on bits of butter, moisten with milk and bake about twenty minutes. DEVILED LOBSTER. Take out all the meat from a boiled lobster, reserving the coral; season highly with mustard, cayenne, salt and some kind of table sauce ; stew until well mixed and put it in a covered saucepan, with just enough hot water to keep from burning ; rub the coral smooth, moistening with vinegar until it is thin enough to pour easily, then stir it into the sauce- pan. The dressing should be prepared before the meat is put on the fire, and which ought to boil but once before the coral is put in ; stir in a heaping teaspoonful of butter, and when it boils again it is done and should be taken up at once, as too much cooking toughens the meat. LOBSTER CROaiTETTES. Take any of the lobster remaining from table and pound it until the dark, light meat and coral are well mixed; put with it not quite as much fine bread crumbs; season with pepper, salt and a very little cayenne pepper

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