Lobster Cutlets

Ingredients

• 2 C. chopped meat
• 1-16 t. cayenne
• 1 t. parsley
• 1/2 t. salt
• 1 t. lemon juice
• 1 C. white sauce

Method

1. 1

   Mix ingredients in order given and cool.

2. 2

   Shape in form of cutlets, fry in deep fat, drain on brown paper.

3. 3

   Insert in each cutlet the tip end of a small claw.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 31. The excerpt below is the record exactly as published.

LOBSTER CUTLETS. 2 C. chopped meat 1-16 t. cayenne 1 t. parsley V2 t. salt 1 t. lemon juice 1 C. white sauce Mix ingredients in order given and cool. Shape in form of cut- lets, fry in deep fat, drain on brown paper. Insert in each cutlet the tip end of a small claw. PLANKED HALIBUT. 1 slice halibut 2 T. butter % t. salt y8 t. pepper y2 T. lemon juice Cut fish into fillets, broil in oven or on plank. Season with salt, pepper and butter and lemon juice. Place on plank, garnish with French potato balls or duchess potato put through pastry bag. Make potato in shape of fish. Use slices of lemon and parsley for decora- tion. Brown potato in oven. FISH BALLS. y2 lb. salt fish !y4 t. white pepper 4 shredded wheat biscuits 1 egg 1 pint hot milk 2 S. W. B. for crumbing (rolled 1 T. butter and sifted) Boll and sift S. W. B. Freshen the fish and pick fine with fork. Add crumbs and pepper, mixed well. Add melted butter and hot LABORATORY COOK BOOK. 57 milk, stirring well. Let stand 5 minutes. Shape into small balls. Chill thoroughly. Roll in egg beaten light, then in crumbs. Pry in deep fat. TARTAR SAUCE. 1 t. lemon juice 1 T. Worcestershire Sauce % t. salt 1 T. vinegar Heat over hot water. CRAB FLAKES EN COQUILLE. 2 C. crab meat 2 T. butter 2 T. flour y2 C. stock *4 C. milk 1 T. onion sauce 1 egg yolk 1/4 t. salt

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