Lobster Croquettes

Ingredients

• one-half of a boiled lobster
• one tablespoon of butter
• one tablespoon of flour
• a cup of boiling cream
• three beaten eggs
• salt
• pepper

Method

1. 1

   Cut one-half of a boiled lobster into small pieces; put one tablespoon of butter into a stew-pan and when hot sprinkle in one tablespoon of flour and cook; pour in a cup of boiling cream, let it boil, and add lobster; stir until scalding hot, then take from the fire, and when slightly cooled stir in three beaten eggs; season with salt and pepper to taste; return to the fire and stir; let boil long enough to set the eggs; butter a dish and spread the lobster; when cold form into pyramids; dip into bread-crumbs and fry.

2. 2

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 70. The excerpt below is the record exactly as published.

LOBSTER CROQUETTES. Cut one-half of a boiled lobster into small pieces; put one tablespoon of butter into a stew-pan and when hot sprinkle in one tablespoon of flour and cook; pour in a cup of boiling cream, let it boil, and add lobster; stir until scalding hot, then take from the fire, and when slightly cooled stir in three beaten eggs; salt and pepper

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