Lobster Croquettes

Ingredients

• 1 heaping cup lobster meat
• 1 cup bread crumbs
• melt the butter
• a little chopped parsley

Method

1. 1

   Chop the lobster small and stir in the bread crumbs, melt the butter and pour in, add parsley, and shape into croquettes.

2. 2

   Bread and fry as before.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 109. The excerpt below is the record exactly as published.

1 heapiug cup lobster meat — 8 oz. 1 cup fine bread crumbs — 2 oz. Butter size of a guinea egg. 1 teaspoon mixed salt and pepper » 2 tablespoons vinegar. 8 lobster claws. 1 e^^ and one cup cracker meal. Lard to fry. Mash the lobster meat and the season* ing ingredients together in a pan to a paste, divide into 6 or 8 portions, take them up with flour on the hands and make into the shape ot small pears, then flatten them, stick a lobrter claw ui each one to look like the bone of a lamb chop. Dip tljem in e^^ beaten up with a little water and from that into cracker meal and fry light brown by immersion in plenty of hot lard. Better if you have a wire basket to dip them and not break. Serve with sauce, either tomato sauce or tomato and creamsauce mixed, or pars- ley sauce. Cost — of material — lobster 12, butter 3, bread and seasonings 1, egg and cracker meal 3, lard to fry 2; 21 cents, or with sauce from 3 to 4 cents per dish, according to size made up. COOKING FOR PROFIT. 103 366— Lobster Croquettes. Instead of maphing to a paste asm the preceding case, chop tbe lobster small and stir in the bread crumbs, melt the butter and pour in, add a little chopped parsley

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