Lobster Patties
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve garnished with fried parsley.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 373. The excerpt below is the record exactly as published.
beaten yolk of egg, and bake in a brisk oven for fifteen minutes. Put the Lobster mixture into a small lined saucepan, and stir it over the fire until hot ; when the patties are cooked, lift the covers off, remove the bread, and fill them with the Lobster. Spread a folded napkin or an ornamental dish- paper over a dish, arrange the patties on it, garnish them with neat sprigs of fried parsley, and serve. (2) Pick all the meat from a Lobster, chop it small, and put it over the fire in a saucepan with a seasoning of salt, pepper, and grated nutmeg, a small quantity of lemon-peel, a little cream, and a bit of butter, and let them stew for two minutes. Line some small patty-pans with puff paste
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