Lobster Croquettes

Ingredients

• two tablespoons of gelatine
• lobster meat
• one raw egg
• buttered pan
• fine breadcrumbs
• raw egg yolk
• kettle of deep, smoking-hot fat

Method

1. 1

   Prepare the white sauce, seasoning with pepper, salt, and lemon juice.

2. 2

   Add one raw egg with the lobster meat.

3. 3

   Spread on a buttered pan to cool.

4. 4

   Form into balls, coat with breadcrumbs, dip into seasoned egg yolk, roll in breadcrumbs again, and fry in hot fat until brown.

5. 5

   Drain and garnish with watercress.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 29. The excerpt below is the record exactly as published.

two table- spoons of gelatine, stir until dissolved, then turn into a ring mold. Set on ice to chill ; then dip into warm water for an instant, invert on a plate, and the firm jelly will slip out un- broken. Now heap the salad in the centre, and garnish with the legs and under part of large claws, surrounding with parsley or cress. [See illustration, Plate 11. ] LOBSTER CROQUETTES Prepare the white sauce as given in the directions above, seasoning with the pepper, salt, and lemon- juice, omitting the hard-boiled eggs, but adding one raw egg with the lobster meat. Spread on a shallow, buttered pan to cool. Then form into balls, a tablespoon of the mixture in each, by rolling between the palms. Coat with fine breadcrumbs, then dip into raw egg yolk seasoned with salt and pepper. Roll into very fine breadcrumbs again and drop into a kettle of deep, smoking-hot fat

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