Lobster Croquettes
From The table, 1889
Serves 6
Salmon croquettes can be prepared the same way, substituting minced, boiled salmon for the lobster forcemeat.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 145. The excerpt below is the record exactly as published.
Lobster Croquettes. — Make some lobster forcemeat (No. 222); form it into the shape of six pears with the hand, roll them in bread- crumbs (No. 301), and fry in very hot fat for three minutes ; drain well, then serve on a folded napkin, garnishing with parsley-greens, and add any sauce required in a sauce-bowl. Salmon croquettes to be prepared the same way, substituting minced, boiled salmon for the lobster forcemeat. 366. Lobster Cutlets, Victoria.— The same as for the above, only 2O6 THE TABLE. giving them the shape of a chop, and when serving stick a lobster leg in the point of each one. 367. Stuffed Lobster.— Fill six empty lobster-tails with forcemeat (No. 222), roll them in bread-crumbs
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