Lobster Croquettes

Ingredients

• 2 cups chopped lobster meat
• 1% teaspoon salt
• Few grains cayenne
• 1 teaspoon lemon juice
• 1/4 teaspoon mustard
• 1 cup Croquette Sauce (p. 397)

Method

1. 1

   Add seasonings to lobster, then add sauce.

2. 2

   Chill, shape, crumb, fry in deep fat, and drain.

3. 3

   Serve with Tomato Cream Sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 167. The excerpt below is the record exactly as published.

Lobster Croquettes Are Delicious with Cocktails 400 THE BOSTON COOKING-SCHOOL COOK BOOK MARYLAND CROQUETTES 1 cup chopped, cooked fowl Onion juice Salt, celery salt, and cayenne 1 pint oysters Lemon juice 14 cup Croquette Sauce (p. 397) Parboil oysters. Drain and use liquor in making sauce, complet- ing necessary amount with cream. Season chicken with salt, celery salt, cayenne, lemon juice, and onion juice. Moisten with sauce. Cover each oyster with mixture, crumb, fry, and drain (p. 397). Makes 12 or more croquettes. LINCOLN CROQUETTES 1 cup bread crumbs Croquette Sauce (p. 397) made ‘1 cup walnut meats, cut in with Chicken Stock pieces Salt, celery salt, paprika, and 1 cup cooked chicken, cubed nutmeg ‘ Mix crumbs, nuts, and chicken. Moisten with sauce. Season. Crumb, fry, and drain (see Croquettes, p. 396). Serve with sauce made of half chicken stock and half cream, flavored with sherry. Makes 12 or more croquettes. BEEF CUTLETS Remove fat, skin and gristle from cooked beef. Cut in small cubes, sauté slowly 5 minutes in butter. Mix with Croquette Sauce (p. 397), season with salt, pepper, dash of mace or powdered thyme and onion juice. Shape, crumb and fry (p. 397). Serve with Tomato Sauce (p. 198), Sauce Piquante (p. 197) or Creole Sauce (p. 197). LAMB CROQUETTES 1 tablespoon finely chopped 1 cup cold cooked lamb, cut in onion small cubes 2 tablespoons butter 24 cup boiled potato cubes 4 cup flour Salt and pepper 1 cup Brown Stock (p. 144) 1 teaspoon finely chopped or lamb gravy parsley Fry onion in butter 5 minutes, then remove onion. To butter add flour and stock and cook 2 minutes. Add meat, potato, salt, and _ pepper. Simmer until meat and potato have absorbed sauce. Add parsley and spread on shallow dish to chill. Shape, crumb, and fry (see Croquettes, p. 396). Serve with Tomato Sauce (p. 198). FRITTERS AND CROQUETTES 401 LOBSTER CROQUETTES 2 cups chopped lobster meat Few grains cayenne 1% teaspoon salt 1 teaspoon lemon juice V4 teaspoon mustard 1 cup Croquette Sauce (p. 397)

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