Lobster Croquettes

Ingredients

• a freshly-boiled hen lobster
• an ounce and a half of fresh butter
• a tea-spoonful of anchovy sauce
• two table-spoonfuls of white sauce
• the well-beaten yolks of three eggs
• a little grated nutmeg
• three grains of cayenne

Method

1. 1

   Pick the meat carefully from the shell and mince it very finely.

2. 2

   Pound the coral and spawn in a mortar, and mix with it the other ingredients.

3. 3

   Stir all these ingredients over a gentle fire until the egg is set.

4. 4

   Spread the mixture on a plate, and when cold, shape it into corks.

5. 5

   Dip in beaten egg, roll in bread-crumbs, and fry in hot fat until lightly browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 857. The excerpt below is the record exactly as published.

Lobster Croquettes. — Pick the meat carefully from the shell of a freshly-boiled hen lobster, and mince it verj^ finely. Pound the coral and spa-\vn in a mortar, and mix with it a little grated nutmeg, three grains of cayenne, a tea-spoonful of anchovy sauce, two table-spoon- fuls of white sauce, and the well-beaten yolks of three eggs. Add the minced lobster, and stir all these ingi-edients over a gentle fire until the egg is set. Spread the mixture on a plate, and when cold, make it up into the shape of corks. Dip these in beaten egg, roll them in bread-crumbs, and fry them in hot fat until they are lightly browned all over. Drain them, and pile them upon a folded napkin, in a hot dish. Garnish with parsley. Time, eight minutes to fry. Probable cost, 2s. Sufficient for foiu- or five persons. Lobster Ctirry.— Pick the meat from the shell of a "freshly-boiled medium-sized lobster, and cut it into neat square pieces. Mix a dessert-spoonful of curry smoothly with a quar- ter of a pint of good stock. Mince two onions finely. Fry them in a little butter imtil they are tender without being browned, dredge a tea-spoonful of flour over them, pour over them the cuiTy powder and stock, and stir the mix- ture imtil it thickens. Put in the pieces of lobster, and stew gently for half an hour. Just before ser\dng, add a table-spoonful of strained lemon- juice. Put the lobster on a hot dish, pour the sauce over it, and send rice boiled as for cm-ries to table with it. Probable cost, 2s. Sufficient for three or four persons. . Lobster Cutlets. — Take a medium-sized freshly-boiled hen lobster. Pick out all the meat, and pound it in a mortar with an ounce and a half of fresh butter

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