Lobster Cutlets

Ingredients

• Melt two level tablespoonfuls of butter
• add two heaping tablespoonfuls of flour
• one teaspoonful of salt
• one half cup of white stock
• one half cup of cream
• one half teaspoon finely chopped parsley
• one beaten egg
• enough chopped lobster
• mushrooms
• and truffles

Method

1. 1

   Melt two level tablespoonfuls of butter, add two heaping tablespoonfuls of flour, one teaspoonful of salt, pepper to taste, one half cup of white stock, and one half cup of cream.

2. 2

   When smooth add one half teaspoon finely chopped parsley, one beaten egg, and enough chopped lobster, mushrooms, and truffles to make one pint.

3. 3

   Cook a few minutes and pour out on platter, and let it get thoroughly cold (the colder the better).

4. 4

   Shape, dip in bread crumbs, then egg, and then crumbs, and fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 11. The excerpt below is the record exactly as published.

LOBSTER CUTLETS. Melt two level tablespoonfuls of butter, add two heap- ing tablespoonfuls of flour, one teaspoonful of salt, pepper to taste, one half cup of white stock, and one half cup of cream. When smooth add one half teaspoon finely chopped parsley, one beaten egg, and enough chopped lobster, mushrooms, and truffles

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