Lobster Cutlets
From The art of cookery, 1899
Serves 4
Garnish with lemon points or cress.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 137. The excerpt below is the record exactly as published.
Lobster Cutlets. — Prepare the lobster as for croquettes. Place a spoonful of the mixture on a board or plate well covered vv^ith Crumbs No. 2. With a spoon in the left hand, its back toward the mixture, and a limber knife in the right hand, press it into the form of a cutlet or Entries and Side Dishes, 299 neatly trimmed lamb chop, half an inch in thickness. Level up the sides of the cutlet by pressure with the spoon and knife, and when perfect in shape, cover all over with Crumbs No. 2, then with Qgg batter, as in creamy chicken croquettes. With a broad spatula or pancake ladle lift to a plate, cover again with Crumbs No. 2, and saut6 in clarified butter
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Cook this with the app: pantry check, scaling, and the assistant.