Lobster Patties

Ingredients

• Boll out puff paste crust a quarter of an inch thick
• a piece of bread the size of a walnut
• about an inch in thickness
• a quarter of a pound of butter
• a gill of cream
• the same of veal or chicken broth
• a tablespoonful of flour
• a little cayenne pepper
• salt
• a blade of mace

Method

1. 1

   Cut puff paste into squares for patty pans, cover with crust, place a piece of bread inside, cover again, wet edges, press lightly, notch with a knife, and bake for fifteen minutes.

2. 2

   Remove top crust, add prepared lobster mixture, and fill patties.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 46. The excerpt below is the record exactly as published.

Lobster Patties. Boll out puff paste crust a quarter of an inch thick, cut it into squares as many as you have patty pans, cover them with it, lay in each a piece of bread the sice of a walnut, and about an inch in thickness, cover them with crust the same thickness, wet the edge of the bottom crust before you put the cover on, and press lightly on it, notch them round with the back of a knife, and bake about fifteen minutes in a hot oven. When done, out a round piece out of the top crust, take out the bread and put in the lobster prepared as follows : Take out the meat from a cold- boiled lobster, cut it in pieces, and put it in a stew-pan with some of the green fat from the inside of the lobster, a quarter of a pound of butter, for one large lobster, a gill of cream, the same of veal or chicken broth, or water if you have neither ; a little cayenne pepper, salt, a tablespoonful of flour, and a blade of mace

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