Lobster Cutlets

Ingredients

• 2oz. of butter
• 1 table-spoonful of anchovy sauce
• about ^lb. of flour
• J pint of butter sauce
• 1 teaspoonful of anchovy sauce
• 1 table-spoonful of cream

Method

1. 1

   Pound lobster meat with salt, cayenne, parsley, and half the coral.

2. 2

   Beat in butter and egg yolk with anchovy sauce.

3. 3

   Mix in flour, roll out, cut into strips, and fry.

4. 4

   Prepare butter sauce with pounded coral and anchovy sauce, stir in cream, and pour over cutlets garnished with fried parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 370. The excerpt below is the record exactly as published.

about ^lb. of flour. Mix the flour in very thoroughly, then roll the paste out about fin. thick. Cut this into strips about lin. wide and 3in. long; fry in boiling lard or dripping, and lay them on kitchen-paper to drain. Have ready in a small saucepan at the side of the fire J pint of butter sauce, and stir into this half the coral of the Lobster, pounded fine, and 1 teaspoonful of anchovy sauce ; let it come nearly to the boil and then stir in 1 table-spoonful of cream. Arrange the cutlets on a hot dish, pour the sauce over them, garnish with fried parsley, and serve. Lobster Cutlets in Aspic. — Take out all the meat of a couple of Lobsters, put it into a mortar with a little cayenne and 1 teaspoonful of essence of anchovies, and pound well, adding a small lump of Lobster butter and 1 teacupful of warm aspic jelly. When these are well incorporated, turn the mixture out on to a flat dish, spreading it to about Jin. in thickness ; let it get icy cold, and cut it up into the shape of cutlets, working the trimmings up and using them as well. Pour 1J pints of white sauce into a sauce- pan with the Lobster heads finely chopped or broken, reduce it, and add a little red Lobster spawn rubbed through a fine sieve, 1 teaspoonful of essence of anchovies, and sufficient dissolved gelatine to make it set. Pass this sauce through a fine sieve into a basin packed in ice, stir it well until nearly cold, mask the cutlets with it before it is quite firm, and let it remain until wanted. Decorate the cutlets with truffles and the whites of hard- boiled eggs cut into various shapes, and cover them with more of the jelly. Pack a sufficient number of small cutlet-moulds in ice, pour in a little of the jelly slightly warmed, place the cutlets in carefully, and fill up the moulds with more of the jelly; turn them all out on to a dish when set, put a garnish of chopped lettuce, hard-boiled eggs cut in quarters, and small lumps of coloured aspic round them, and serve. Lobster-and-Egg Patties. — Boil two eggs until hard, then shell them and put them into a mortar with J teacupful of grated breadcrumb, 1 teaspoonful each of sugar and dry mustard, and a small quantity of pepper. Pound the mixture well, and moisten it with 1 table-spoonful each of oil and vinegar, and J table-spoonful of anchovy sauce. Butter some small patty-pans, and line them with the mixture. Fill each pan with either fresh-boiled or tinned Lobster chopped small, then cover with a layer of the egg mixture. Strew a small quantity of breadcrumbs over the top, put a small lump of butter on each, and place in a brisk oven. When nicely browned, turn the patties out of the tins on to a dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve. Lobster Forcemeat. — (1) Fry an onion chopped very fine in loz. of butter until it is a golden colour, adding 1 table-spoonful of flour to make a roux. Moisten with J pint of stock, stirring well and continuously until the sauce hardens. Season with J table-spoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, 1 table- spoonful of English sauce, J teaspoonful of mustard, a j crushed grain of garlic, and 1 teaspoonful of chopped parsley. Stir well, adding 21b. of cooked Lobster, cut up very fine, with twelve mushrooms, also chopped up small. Cook for thirty minutes in a saucepan, then put it back off the hot fire ; add the yolks of four eggs, stir again for a moment, cool, and use as required. (2) Take the flesh of a Lobster, the larger the better, and pound it in a mortar with half an anchovy, the yolk of a hard-boiled egg, a small piece of boiled celery, a little cayenne, and salt and pepper ; add | pint of finely-sifted breadcrumbs, 2oz. of butter

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