Lobster Outlets

Ingredients

• Take the meat from a large lobster or two small ones
• a little powdered mace
• salt to taste
• pepper to taste
• cayenne to taste
• yolks of two eggs and the white of one
• a teaspoonful of anchovy sauce

Method

1. 1

   Pound lobster meat with coral, mace, salt, pepper, and cayenne.

2. 2

   Beat eggs with anchovy sauce, mix with lobster.

3. 3

   Form into cutlets, brush with egg, roll in breadcrumbs, and fry in boiling butter.

4. 4

   Drain on brown paper.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 40. The excerpt below is the record exactly as published.

LOBbTER OUTLSTS. Mrs. T. K. Egbert, New York. Take the meat from a large lobster or two small' ones^ place it in a mortar with some of its coral and pound, mixing with it a little powdered mace, salt and pepper and cayenne. Beat yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce, then mix with above ingredients, roll out, sprin- kle a little flour over, and form into cutlets, brush in beaten egg (a paste brush is very satisfactory in putting egg on cutlets, etc.), then roll in cracker or bread crumbs and fry in boiling butter and lay on brown paper to drain. SAUOB FOR OUTLETS. Mrs. T. K. Egbert, New York. One-half pound of butter, melted in a sauce pan with the coral of lobster. One teaspoonful of anchovy sauce and make it hot. When cutlets are browned, arrange them in circle on hot dish; pour sauce in center and serve. . LOBSTER CHOPS. Miss Emma Lockwood. One-half pound of fresh boiled lobster cut into dice. Put two ounces of butter into stewpan and when it bub- bles sprinkle in two ounces of flour. Cook it and then pour in a cupful of boiling cream and the lobster dice. Stir until scalding hot. Take from fire and when slight- FISH, OYSTERS, LOBSTERS, ETC. 103 ly cooled stir in beaten yolks of three eggs, and a grating of nutmeg, red pepper and salt to taste. Return to fire and stir long enough to well set the eggs. Butter plat- ter on which to spread the mixture one-half inch deep. When cold press in the shape of chops. Bread crumb, egg and bread crumb again and fry in boiling lard. Stick a claw in each chop when cooked. LOBSTER PATTIES. Miss Rita Gray, New York. Pick meat from a boiled lobster and cut in dice, place it in saucepan with salt and pepper to taste

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