Lobster Cutlets

Ingredients

• 4 oz. cooked lobster
• 1 oz. butter
• 1 oz. flour
• 1 gill fish stock or water
• 1 yolk of egg
• Cayenne, salt, lemon juice
• 0.5 oz. lobster butter or carmine
• 1 beaten egg
• Bread-crumbs
• Fried parsley

Method

1. 1

   Make a thick sauce with the butter, flour, and stock.

2. 2

   Add the lobster, finely chopped, and the other ingredients.

3. 3

   Cook over a gentle heat till the mixture binds; then turn out onto a plate to cool.

4. 4

   Form into neat cutlets; coat with egg and bread-crumbs, and fry in deep fat.

5. 5

   Dish neatly and garnish with fried parsley.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 7. The excerpt below is the record exactly as published.

LOBSTER CUTLETS. 4 oz. cooked lobster. 1 oz. butter. 1 oz. flour. 1 gill fish stock or water. 1 yolk of egg. Cayenne, salt, lemon juice. ^ oz. lobster butter or carmine. 1 beaten egg. Bread-crumbs. Fried parsley

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