Lobster Croquettes

Ingredients

• 2 tablespoonfuls fine-chopped onion
• a little bruised garlic
• 1 tablespoonful butter
• 1 heaping tablespoonful flour
• 1 cup of chicken or veal broth
• 1 even teaspoonful salt
• 1/2 teaspoonful pepper
• a little Cayenne pepper
• 1 even teaspoonful English mustard
• 1 teaspoonful fine-chopped parsley
• 1/2 cupful fine-chopped mushrooms
• 1 pint fine-chopped lobster meat
• 1 whole egg
• the yolks of 2 eggs

Method

1. 1

   In a saucepan, cook 2 tablespoons fine-chopped onion, a little bruised garlic, and 1 tablespoon butter over the fire for 6 minutes without browning.

2. 2

   Then add 1 heaping tablespoon flour, stir for 2 minutes; add 1 cup chicken or veal broth, cook and stir until thick and smooth.

3. 3

   Add 1 even teaspoon salt, 0.5 teaspoon pepper, a little Cayenne pepper, 1 even teaspoon English mustard, 1 teaspoon fine-chopped parsley, 0.5 cup fine-chopped mushrooms, and 1 pint fine-chopped lobster meat; stir and cook for 10 minutes.

4. 4

   Then add 1 whole egg and the yolks of 2.

5. 5

   Mix well, spread the mixture in a shallow tin pan, and set aside.

6. 6

   When cold, form the mixture into croquettes; dip in beaten egg, cover with bread crumbs, and fry in boiling lard or in half butter and half lard, and serve with cream or béchamel sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 89. The excerpt below is the record exactly as published.

the yolks of 2 eggs ; fill this preparation into 6 table shells, sprinkle over a little fresh-grated bread crumbs and melted butter, bake in a hot oven 10 minutes, and serve in a napkin. Lobster Patties. — Prepare a creamed lobster and fill it, when ready to serve, into hot patty cases. Lobster Chops. — Melt 1 tablespoonful butter in a small sauce- pan, add 1 fine-chopped onion and 1 crushed clove of garlic, and cook till onion is done ; then add 1 tablespoonful flour, stir a few minutes; add 1 cup of boiling water with 1 teaspoonful beef ex- tract ; season with V, teaspoonful. of each, salt, English mustard and pepper, 1 teaspoonful fine-chopped parsley, and a little Oayenne pepper; cook and stir 5 minutes; add 1 pint finely cut cooked lob- ster meat and Vs cupful fine-cut mushrooms, and cook 10 minutes, atirring often ; next add the yolks of 2 eggs and 1 whole egg, stir for 2 minutes over the fire ; then spread the mixture on a flat dish, set it aside, and when cold form the preparation into round balls, roll in bread crumbs, dip in beaten egg, and roll again in bread crambs ; form into small chops, and fry in hot fat or lard to a 186 SEA FOOD, Era golden color. Drain them on blotting paper, put a lobster claw into each chop, and serre with fried parsley and Tartar sauce. Lobster en Yol-an-Tent.— Melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir and fry a few minutes without browning; add iVt cupful boiling milk, stirring until smooth ; then add a small bouquet, 6 whole peppers ; season with a little grated nutmeg, 1 even teaspoonful salt, y, cupful mush- room liquor, cook 10 minutes ; strain into another saucepan, return the sauce to fire ; add 12 small button mushrooms, cook slowly 15 minutes; add 1 pint cooked lobster meat, cut into inch-sized pieces, cook 5 minutes ; then add Y, cupful cream and the yolks of ^ ogg^ letting it get hot, but not allowing to boil ; add 12 small boiled sponge dumplings (described below), pour the rago&t into the Yol-au-vent, cover, and serve. Sponge Dumplinos. — Place Vt <^^V "^^^^9 ^ ounce butter over the fire, and as soon as boiling add Yt cupful flour, stirring until it forms into a smooth paste ; then turn the paste into a bowl, add the yolks of 2 eggs and the beaten whites, a little salt, and a very little nutmeg, stirring until smooth. Make a trial by dropping a small portion with a teaspoon into slightly salted boiling water ; if not flrm enough, add a little dry farina ; drop the whole mixture by teaspoonfuls into the boiling water, cook 5 minutes, removing with a skimmer, and use as directed above. Lobster Croquettes. — Place 2 tablespoonfuls fine-chopped onion, a little bruised garlic, and 1 tablespoonful butter in a saucepan over the fire, and cook 6 minutes without browning ; then add 1 heaping tablespoonful flour, stir 2 minutes; add 1 cup of chicken or veal broth, cook and stir till thick and smooth ; add 1 even teaspoonful salt, Yt ^^^^^ teaspoonful pepper, a little Cayenne pepper, 1 even teaspoonful English mustard, 1 teaspoonful fine- chopped parsley, Ys cupful fine-chopped mushrooms, and 1 pint fine- chopped lobster meat ; stir and cook 10 minutes ; then add 1 whole egg

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