Lobster Cutlets Variation

Ingredients

• a Lobster weighing from 2.5 lb. to 3 lb.
• 3 table-spoonfuls of butter
• 1 table-spoonful of flour
• 1 teacupful of good stock
• a well-beaten egg
• salt
• pepper

Method

1. 1

   Cut the Lobster into small dice, mix with melted butter and flour to form a paste.

2. 2

   Add stock and egg, season, and cook until thick.

3. 3

   Pour onto a buttered dish, cool, cut into shapes, dip in egg and breadcrumbs, and fry until golden.

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.

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

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