Lobster Cutlets

Ingredients

• two cans of lobster
• cut into pieces half an inch square
• a lump of butter the size of an egg
• a small tablespoonful of flour
• two rolled crackers
• a cupful of milk
• a beaten egg
• plunge in hot fat

Method

1. 1

   Cook butter, flour, and rolled crackers, then add milk and beaten egg.

2. 2

   When it boils, add lobster, stir, and take off the fire.

3. 3

   Pour into a buttered tin pan, cool, cut into squares, dip in beaten egg and cracker crumbs, fry until brown, and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 21. The excerpt below is the record exactly as published.

Lobster Cutlets. Take two cans of lobster or the meat of a large fresh one and cut into pieces half an inch square. 26 Shell Fish and How to Prepare It Put in a stewpan a lump of butter the size of an tgg and cook into it a small tablespoonful of flour and two rolled crackers, then add a cupful of milk and a beaten ^gg; when it boils, add the lobster, stir and take off the fire. • Butter a square tin pan and pour the mixture into it. It should be about an inch thick. When cool cut in squares, dip in beaten egg, then in cracker crumbs, put in a wire basket, plunge in hot fat

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