Lobster Croquettes
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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 Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.
Season with salt and pepper, and let boil 'up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement. f | IT 01-5 EDS® SOUF.AOne quart of milk, two large onions, three MW eggs,' two tablespoonfuls of butter, two of flour, salt, pepper, two table¬ spoonfuls of grated cheese. Put milk on to boil. Fry the butter and onions together for eight minutes ; then add dry flour, and cook two minutes longer, being careful not to burn. Stir into the milk, and cook ten minutes. Rub through a strainer, and return to the fire. * Now add the cheese. Beat the eggs, with a speck of pepper and half a teaspoonful of salt. Season the soup with salt and pepper. Hoid the colander over the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not boil. Then serve. The cheese may be omitted if it is not liked. rMEAM OF RICE SOtTP.— Two quarts of chicken stock (the water in which fowl have been boiled will answer), one teacupful of rice, a quart of cream or milk, a small onion, a stalk of celery and salt and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has been allowed to come just to a boil. If milk, use also a tabiespoonful of butter. BAI*I*8.— Boil four eggs ten minutes. Drop into cold water, and when cool remove the yolks. Pound these in a mortar until reduced to a paste, and then beat them with a teaspoonful of salt, a speck of pepper and the white of one raw egg. Form in balls about the size of a walnut. Roll in flour, and fry brown in butter or chicken fat, being careful not to burn. f* ©BSTEM CROQUETTES.- Mine© the flesh of a lobster, season with salt, spices, and a little cayenne. Melt a piece of butter in a saucepan, mix with it a tablespoonful of flour, then the lobster and some; chopped parsley ; moisten with a little stock, until the mixture looks like minced veal ; then stir into it off the fire a couple of yolks of eggs, and put it by to get cold. When nearly so shape it into the form of corks, egg them, and roll them in baked bread crumbs
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