Lobster Farci (Stuffed)

Ingredients

• Two cupfuls of lobster meat
• Three hard-boiled eggs (yolks)
• One-half pint of milk
• One-fourth of a nutmeg, grated
• One tabk-spoonful of chopped parsley
• One table-spoonful of butter
• Two table-spoonfuls of bread-crumbs
• One table-spoonful of flour
• Salt and pepper to taste

Method

1. 1

   Cut the lobster into small pieces.

2. 2

   Two lobsters will be required for this quantity.

3. 3

   Put the milk on to boil in the double boiler, and when hot, stir into it the butter and flour, rubbed well together.

4. 4

   Stir until smooth, and cook three minutes; then remove from the fire, and add the crumbs, parsley, lobster, salt and pepper, and the yolks of the eggs mashed very fine.

5. 5

   Mix all well together.

6. 6

   In opening the lobster for the stuffing, be careful not to break the body or tail shells.

7. 7

   Wash them and wipe dry, and with a pair of scissors cut off the under part of the tail shells, using the tails of both lobsters.

8. 8

   Join the large ends of the tail shells to the body shell, with the ends of the tails out, thus forming a boat-shaped shell.

9. 9

   Put the stuffing into this boat, brush over the top with beaten egg, sprinkle lightly with bread-crumbs, and bake in a quick oven for fifteen minutes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 52. The excerpt below is the record exactly as published.

LOBSTER FARCI. (STUFFED.) Two cupfuls of lobster meat. Three hard-boiled eggs (yolks). One-half pint of milk. One-fourth of a nutmeg, grated. FISH. 127 One tabk-spoonful of chopped parsley. One table-spoonful of butter. Two table-spoonfuls of bread-crumbs. One table-spoonful of flour. Salt and pepper to taste

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