Lobster Pates

Ingredients

• a small quantity of good white sauce
• a brimming teaspoonful of anchovy sauce
• a suspicion of the flavour of nutmeg
• some black pepper
• the juice of a quarter of a lemon
• the meat from the tinned lobster

Method

1. 1

   Prepare the pate cases.

2. 2

   Mix white sauce with lobster butter to color it red.

3. 3

   Add lobster meat to create a mince.

4. 4

   Season with anchovy sauce, nutmeg, black pepper, and lemon juice.

5. 5

   Fill the cases with the mixture, top with breadcrumbs, and bake until golden brown.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 132. The excerpt below is the record exactly as published.

lobster pates, but lobster butter made from the coral of fresh lobster is almost essential, as the inside of the pates should look red. In making lobster pates from tinned lobster, of course the first point is the pate cases. When it is possible, these are always best bought of a French pastrycook — if possible, ready made. The cases should be so constructed that they will hold a considerable quantity of forcemeat. The old-fashioned pates made many years ago by pastrycooks consisted of three layers, each one smaller than the other, which generally resulted in the pates being all pastry. There used to be a small sort of red wafer in the middle. The only flavour discernible in these wafers was that of anchovy, and these a few years back were sold as lobster pates. We will suppose, then, the cases are ready-made, and that each pat4 case will hold a large tablespoonful and a half or two tablespoonfuls of lobster forcemeat. This should be made as follows : — Get a small quantity of good white sauce and colour it a bright red with lobster butter; then add some of the meat from the tinned lobster, sufficient to make the whole a sort of lobster mince. Add, say, to every half-pound a brimming teaspoonful of anchovy sauce, and just a suspicion of the flavour of nutmeg, some black pepper, and the juice of a quarter of a lemon

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