Lobster Cutlets or Fish Chops

Ingredients

• 1 pt. shredded lobster (or 1 pt. fish meat)
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon pepper
• Y2 teaspoon onion juice
• XA teaspoon Worcestershire
• 1 tablespoon chopped parsley

Method

1. 1

   Melt butter, add flour, then milk.

2. 2

   Stir with wire whip until smooth and thick.

3. 3

   Remove from fire, after cooking one minute, stirring constantly.

4. 4

   Take the lobster or shredded fish.

5. 5

   Sprinkle seasonings and 10 drops of lemon juice over it.

6. 6

   Mix seasoned fish and sauce together.

7. 7

   Cool.

8. 8

   When stiff enough to mold, form in the shape of chops.

9. 9

   Dip into beaten egg with 1 tablespoon water added, then dip into bread crumbs.

10. 10

    Fry in deep fat until golden brown.

11. 11

    Drain on brown paper and garnish with sprig of parsley on small end of chop.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

LOBSTER CUTLETS OR FISH CHOPS 1 pt. shredded lobster (or 1 cup milk 1 pt. fish meat) 1 tablespoon butter 1 teaspoon salt 2 rounded tablespoons flour 1 teaspoon pepper Yolks of 2 eggs Y2 teaspoon onion juice XA teaspoon Worcestershire 1 tablespoon chopped parsley

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