Lobster Moulds

Ingredients

• 3 table-sps. lobster meat
• 1 or 2 table-sps. brown stock
• | gill cream
• 1 egg
• 1 tea-sp. chutney
• 1 tea-sp. chopped gherkin
• Seasoning
• Browned biscuit-crumbs
• Hot tartare sauce

Method

1. 1

   Chop lobster meat finely, pound with chutney and brown stock, then rub through a sieve.

2. 2

   Add beaten egg, chopped gherkin, and whipped cream.

3. 3

   Pour into greased dariole moulds coated with biscuit-crumbs.

4. 4

   Cover and poach until firm.

5. 5

   Turn out and serve with hot tartare sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 819. The excerpt below is the record exactly as published.

Lobster Moulds (Petits Pains de Homard) 3 table-sps. lobster meat. 1 or 2 table-sps. brown stock. | gill cream. 1 egg. 1 tea-sp. chutney. 1 tea-sp. chopped gher- kin. Seasoning. Browned biscuit-crumbs Hot tartare sauce

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