Lobster Cutlets and Croquettes

Ingredients

• the meat from a good-sized lobster
• a tablespoonful of butter
• one of flour
• a gill of water
• a gill of cream
• a glass of white wine
• the yolks of two eggs
• enough of the coral bruised to make the whole a fine red

Method

1. 1

   Melt butter and flour in a saucepan, stir until bubbling.

2. 2

   Add water, cream, and wine, stirring until thick.

3. 3

   Beat in egg yolks and lobster meat, heat to boiling point.

4. 4

   Turn out to cool, shape into cutlets, crumb, and fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 87. The excerpt below is the record exactly as published.

l tablespoonful of butter, the same of flour (see recipe) ; when thick and smooth add a gill of thick cream, a glass of sherry or white wine, and the beaten yolks of two eggs — these must be stirred in last and al- lowed to come to the boiling point but not to boil; then put in half a pound of salmon flakes. It should be as thick as oatmeal porridge ; when turned on to a but- tered plate it should spread, but not run; spread it an inch thick on a plate and set on ice to get quite cold. When wanted for use divide into pieces, shape into the form of corks, egg and crumb them (see Crumbing) and fry two minutes in very hot fat. Dipped into frying batter these are excellent. Gar- nish with fried parsley, and serve with cucumber salad. LOBSTER CUTLETS A:N'D CROQUETTES. Take the meat from a good-sized lobster ; put a table- spoonful of butter and one of flour in a saucepan on the fire ; stir till they bubble ; pour into it a gill of water, a gill of cream, and a glass of white wine 5 stir till thick and smooth ; beat the yolks of two eggs ; stir them in with the meat of the lobster, and enough of the coral bruised to make the whole a fine red

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