Lobster Cutlets

Ingredients

• one large hen Lobster
• two smaller ones
• 1 teaspoonful of anchovy sauce
• a little powdered mace
• grated nutmeg
• salt
• pepper
• cayenne
• the yolks of two eggs and the white of one
• 1 pint of melted butter
• 1 teacupful of cream
• 2 tablespoonfuls of flour

Method

1. 1

   Select the Lobster, pick out the meat, pound it with coral and spices.

2. 2

   Mix with beaten eggs and form into cutlets.

3. 3

   Brush with egg, roll in breadcrumbs, and fry in boiling butter until browned.

4. 4

   Serve with a sauce made of melted butter and anchovy sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 368. The excerpt below is the record exactly as published.

Lobster Cutlets. — (1) Select one large hen Lobster and two smaller ones, pick out the meat, put it in a mortar with part of its coral, and pound, mixing with it a little powdered mace, grated nutmeg, salt, pepper, and cayenne; beat the yolks of two eggs and the white of one together with 1 teaspoonful of anchovy sauce ; then mix them with the above ingredients. Roll the paste out 2in. thick, sprinkle a little flour over, and form it into cutlets ; dip a paste-brush in beaten egg, brush the cutlets with it, roll them in breadcrumbs, and fry in boiling butter. Put 1 pint of melted butter in a small saucepan with the coral and 1 teaspoonful of anchovy sauce, and make it hot. When the cutlets are nicely browned, drain, arrange them in a circle on a hot dish, pour the sauce in the centre, and serve. (2) Choose a Lobster weighing from 21,1b. to 31b. ; take out the meat, cut it into small dice, and season with salt and pepper. Put 3 table-spoonfuls of butter into a sauce- pan near the fire, and when it. has melted, mix in 1 table- spoonful of Hour, and work it to a smooth paste ; add 1 teacupful of good stock, a well-beaten egg, ' and season with salt and pepper. Put it over the fire, and when it boils, add the Lobster, remove from the fire at once, and pour' it on to a buttered dish or platter to about lin. thick. Smooth it with a knife, and when cool cut it into shapes like cutlets, dip each one first into well-beaten egg and then into breadcrumbs, taking care to cover all over, put them into the frying-basket, place in a frying- pan with boiling fat, and fry for two minutes, or until they are of a rich brown. Take them out, drain, and put a part of a small claw into the small end of each one to represent a cutlet-bone. Arrange them in an upright circle on a pain-vert on a hot dish, overlapping each other, put a _ bunch of fried parsley in the centre, and garnish with eight round timbales of Lobster in aspic jelly. See Fig. 1091. J (3) Finely chop the flesh of a fresh Lobster, put 2oz. of butter in a stewpan with 2 table-spoonfuls of Hour, stir Lobster — continued. them over the fire until well mixed, pour in about § breakfast-cupful of water, and when it is quite smooth add | teacupful of cream

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