Lobster Cutlets

Ingredients

• the juice of half a lemon
• a pinch of cayenne pepper
• a pinch of salt
• half a tin of lobster
• a beaten egg
• bread crumbs
• a piece of parsley stalk

Method

1. 1

   Chop the lobster finely and add it to the panada with the lemon juice, cayenne pepper, and salt.

2. 2

   Beat well together, cool, form into cutlets, roll in beaten egg and bread crumbs.

3. 3

   Allow to stand for 20 minutes, repeat egg and crumb, then fry in boiling fat until golden.

4. 4

   Garnish with parsley stalk.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 62. The excerpt below is the record exactly as published.

the juice of half a lemon, a pinch of cayenne pepper and salt. Chop finely half a tin of lobster, add it to the panada ; beat all well together, turn it out on to a plate to cool, then form them into cutlets with a little flour on the hand and a knife ; roll them in a beaten egg, toss well in bread crumbs. Allow them to stand twenty minutes ; repeat the egg and crumb ; fry in boiling fat a golden colour. Place a piece of parsley stalk in the top so as to look like a pear. JVble. — A blue steam must be seen to rise from the fat before the cutlets are put in. no DOMESTIC COOKERY. London Buns. Place in a basin three pounds of flour, rub lightly into it twelve ounces of butter ; cream two ounces of German yeast with a teaspoonful of sugar, strain it into the centre of the flour, then add half a pint of milk just warm. Drop in nine eggs, and then beat it with the hand till air bubbles arise ; cover it with a cloth, set it in a warm place to rise two hours. When this is done, and the dough has well risen, add to them threequarters of a pound of sugar, three ounces of candied peel, and threequarters of a pound of sultanas ; mix all well. Form them into small round buns, put some pieces of sugar on the top ; set them to prove in a warm place twenty minutes. Bake in a hot oven ten minutes. Macaroni and Cheese. Take a quarter of a pound of macaroni, and two ounces of grated cheese. Well wash the macaroni ; break it into small pieces, so as to look neat when helped ; drop it into boiling water, boil till tender without a lid. To prepare the sauce, place in a pan one ounce of butter ; cook well in it half an ounce of flour, add half a pint of milk, stir to boil- ing; remove the sauce from the fire before putting in the cheese, or it would curdle ; and add half of the grated cheese, a pinch of salt

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