Lobster Cutlets

Ingredients

• A lobster
• a pinch of cayenne
• a tea-spoonful of anchovy sauce
• a piece of the former about as big as the top of the thumb
• a tea-spoonful of the latter
• some very finely-chopped parsley

Method

1. 1

   Pound lobster coral with butter and cayenne.

2. 2

   Mix with lobster meat, onion, and parsley.

3. 3

   Shape into patties, egg, coat with breadcrumbs, and fry in hot fat for about 2 minutes.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 92. The excerpt below is the record exactly as published.

lobster cutlets. These have, of course, been prepared before, and only require making hot in the oven. A lobster has been bought containing coral, which coral has been pounded in a mortar with about the same quantity of butter, and a pinch of cayenne, and some of this has been added to the meat of the lobster, pounded in a mortar with some more butter and some very finely-chopped onion and parsley, a piece of the former about as big as the top of the thumb, and a tea-spoonful of the latter, being the 228 Common-sense Cookery. proper quantities ; a little ordinary pepper and a tea- spoonful of anchovy sauce

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