Lobster Cutlets

Ingredients

• 1 large fish lobster
• 1 teacup milk
• piece of butter size of hen egg
• One dessertspoon flour
• 1 tablespoon of parsley
• salt and pepper to taste

Method

1. 1

   Boil lobster for 15 minutes, cool, and extract meat.

2. 2

   Chop fine, mix with milk, butter, flour, and parsley.

3. 3

   Form into chops, dip in breadcrumbs, and fry in hot fat.

4. 4

   Garnish with claws and serve with mushrooms or cream sauce.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 5. The excerpt below is the record exactly as published.

Lobster Cutlets Boil 1 large fish lobster 15 minutes, season with lemon and cayenne pepper. When done take out and cool. Crack shell and take out all the meat. Chop fine. Be careful in clean- ing to take out all the white meat, chop fine, add salt and pepper to taste, 1 teacup milk, piece of butter size of hen egg. One dessertspoon flour rubbed together and stirred with the boiling milk. Stir all together with 1 tablespoon of parsley

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