Lobster Cutlets

Ingredients

• one pint of stock
• one tablespoonful of curry
• two medium-sized lobsters
• two tablespoons of chopped shallots
• two ounces of butter
• one ounce of flour
• a pinch of cayenne
• the yolks of four eggs
• two handfuls of moistened and pressed bread crumbs
• a small claw

Method

1. 1

   Pass the meat from a large lobster through a mincing machine.

2. 2

   Place it in a stewpan and moisten generously with curry sauce.

3. 3

   Let it simmer for half an hour.

4. 4

   Remove from the fire, stir in two eggs, and pour on a flat dish.

5. 5

   When cold, form into cutlets, flour them lightly, dip in beaten egg, and cover with bread crumbs.

6. 6

   Fry in deep boiling fat and drain on paper.

7. 7

   Garnish with a small claw and serve.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 80. The excerpt below is the record exactly as published.

one pint of stock, a little salt, the jaice of one lemon, and one tablespoonf al of curry dissolved in a little cold water. Boil ali together until the mix- ture thickens, then add the lobster. Ha ve it thoroughly heated, and serve at once with boiled rice in a separate dish. liObster Outlets Pass the meat from a large lobster through a mincing machine. Place it in a stewpan and moisten generously with curry sauce. Let it simmer, stirring frequently, for one-half hour. The sauce should be absorbed. Remove from the fire, stir in two eggs, and pour on a fiat dish, as deep as you wish your cutlets thick. When cold, form into cutlets with a me- dium-sized cutter, flour them lightly, dip them in beaten egg, and cover them thickly with fine sifted bread crumbs. Set the cutlets in a cool place for half an hour and then fry in deep boiling fat. Drain on paper. Garnish each one with a small claw and serve. DeyiUed Lobster with Bauoe Boil two medium-sized lobsters in salted water, to which has been added a little vinegar. When cool, slit them and remove the stony pouch and intestine. Pick ali the meat, creamy sub- stance, and coral from the body, tail, and claws, chop very fine. Save the large shells, trim them, and arrange in a pan. In a saucepan put two tablespoons of chdpped shallots with two ounces of butter, and fry until they are dry but not brown. Sprinkle one ounce of flour over them, fry a little longer, then stir in pint of broth. Add the lobster, salt, white pepper, a V. LOBtITER CUTLF.T8. % facing pagt IW. M0ULD8 FOB LOBSTER CUTLET8. FI8H^ 0T8TEB8, LOBSTERS, TEBRAPIN 141 pinch of cayeime, a little Worcestershire sauce, and two band- fuls of moìstened and pressed bread crumbs. Stir steadìly wbile ali boils five minutes, and add tbe yolks of four eggs, some cbopped parslej, and lemon juice. Mix well, fili the eight prepared shells, sprinkle with bread crumbs, put small bits of batter on top, and bake until slightly brown in a hot OTen for eight or ten minutes. Arrange on a folded napkin, gamish with quartered lemons and serve with the following sauce in a bowl: — Sauoe for Devilled Lobster Fry one tablespoon of cbopped shallots in one ounce of melted butter until they are slightly brown, add two ladlefulsof Espagnole sauce, one ladlef ul broth, two tablespoonf uls of mized mustard, a dash of red pepper, and a little Worcestershire sauce. Stir and boil for five minutes. Press through a napkin and stir in some cbopped parsley. Serve hot. Stewed Terrapin Select live f emale terrapins, cover them with boiling water, and cook for ten minutes. Remove from the fire, and when sufficiently cool, scrape the skin and pulì out the toe nails. Then cover them with fresh boiling water. Let them boil until they are tender. When cool, break open the shell, remove the meat, liver, and eggs. Be careful not to break the gali sac which is embedded in the liver. Save ali the juice that Comes from the terrapin while opening it. To each terra- pin bave one-half pound of butter, one-half pint of cream, sali and pepper to taste. RoU the butter thoroùghly in flour, put it in a saucepan with the cream, terrapin, eggs, liver cut in small pieces, and the terrapin juice. Boil steadily for five minutes. Rub the yolks of four hard-boiled eggs with enough Madeira wine to make a paste. Stir this with the 142 MB8. aEELT'a COOK BOOK terrapin ; scald it, but do not let it boil. Serve in a chafing dish or individuai covered dishes. If neoessary, add more Madeira wine. Stewed Terrapin Select three large diamond back terrapin. Piange them in boiling water to take the rough and hard skin off. Cook them in slightly salted water. Drain and take out everjthing from the shells. Remove the head, tail, nails, intestines, lights, and gali bladder very earefuUy. Put the eggs on a piate and cut the meat in pieces. Put this in a saucepan with four ounces of butter and half a pint of Madeira wine. Boil down until nearly dry. Mix the yolks of six eggs with one pint of cream, a little salt and a pinch of cayenne

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