Lobster Cutlets

Name: Lobster Cutlets
Yield: 1 servings
Ingredients: Boil 1 large lobster for 30 minutes; Put a half pt. of milk on to boil; Rub together 1 large tablespoon of butter; and 3 rounding tablespoons of flour; add the slightly beaten yolks of two eggs; add 2 cups of the chopped lobster; a talblespoon of chopped parsley; % teaspoon of onion juice; % of a nutmeg grated; % teaspoon of white-pepper; a palatable seasoning of salt and cayenne

From San Rafael cook book, 1906, 1906

Serves 1

Stick a claw of the lobster in the end of the chop.

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.

LOBSTER CUTLETS — Mrs. W. B. Noble. Boil 1 large lobster for 30 minutes; remove the meat, and chop it rather fine. Put a half pt. of milk on to boil. Rub together 1 large- tablespoon of butter, and 3 rounding tablespoons of flour, and stir into- the milk when boiling; stir, and cook until this forms a thick paste, then add the slightly beaten yolks of two eggs; take from the fire, and add 2 cups of the chopped lobster, a talblespoon of chopped parsley, % teaspoon of onion juice, % of a nutmeg grated, % teaspoon of white- pepper, and a palatable seasoning of salt and cayenne

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