Lobster Cutlets a la Victoria
From The century cook book, 1894
Serves 4
Serve with matelote or Normande sauce.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 115. The excerpt below is the record exactly as published.
Lobster Cutlets a la Victoria. This entree is dished up on a croustade, made of fried bread, composed of two pieces. When the top of the croustade is fried, the upper surface is slightly hollowed out, the empty space masked with a coating of force-meat, which afterward is poached in the oven, or in the hot closet. The cutlets are composed of cooked lobster flesh, cut in small dice, and mixed with an equal quantity of blanched oysters, and as many truffles as lobsters, cut in the same manner. This salpicon is mixed with a Be'c/iamel-sdLViCe well reduced, finished with crayfish- butter; it is afterward spread on a baking-sheet, the coating being about three-quarters of an inch ; let it cool there ; then it is divided into the shape of cutlets, which are immediately masked with a thin coat of raw quenelle force-meat, dipped in beaten eggs, crumbed, and fried in a saute -pan with clarified butter. When well drained, each gets a small frill, and they are dressed in a circle, the cavity of which is gar- nished with crayfish tails. A matelote or Norma/ide-sdi\xc& is served separately
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Cook this with the app: pantry check, scaling, and the assistant.