Lobster Cutlets in Aspic

Ingredients

• meat of a couple of Lobsters
• 1 teaspoonful of essence of anchovies
• 1 teacupful of warm aspic jelly
• 1J pints of white sauce
• 1 teaspoonful of essence of anchovies
• sufficient dissolved gelatine

Method

1. 1

   Pound lobster meat with cayenne and essence of anchovies, mix with lobster butter and aspic jelly.

2. 2

   Spread on a flat dish, let cool, and cut into cutlet shapes.

3. 3

   Prepare white sauce with lobster heads, add red spawn, essence of anchovies, and gelatine.

4. 4

   Mask cutlets with sauce, decorate, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 370. The excerpt below is the record exactly as published.

Lobster Cutlets in Aspic. — Take out all the meat of a couple of Lobsters, put it into a mortar with a little cayenne and 1 teaspoonful of essence of anchovies, and pound well, adding a small lump of Lobster butter and 1 teacupful of warm aspic jelly. When these are well incorporated, turn the mixture out on to a flat dish, spreading it to about Jin. in thickness ; let it get icy cold, and cut it up into the shape of cutlets, working the trimmings up and using them as well. Pour 1J pints of white sauce into a sauce- pan with the Lobster heads finely chopped or broken, reduce it, and add a little red Lobster spawn rubbed through a fine sieve, 1 teaspoonful of essence of anchovies, and sufficient dissolved gelatine

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