Lobster Patties
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 25. The excerpt below is the record exactly as published.
Lobster patties à la béchamel. Pilets rôtis. Roast pintail. Artichauts à l’italienne. Aïtichokes à l’Italienne. Gâteau aux amandes. Almond cake, Baked brill. Clean your brill, make several deep cuts across the back, and soak for two hours in olive oil, seasoned with salt, pepper, chives, a laurel leaf and the juice ofalemon. Dip into melted butter, sprinkle with salt, bread-crumbs, and bake. When done dish up on a purée of either sorrel or tomatoes. Lobster patties. Prepare the paste the same as for oyster patties (see 3oth of January). Boil a lobster in court-bouillon (see r8th of April), chop it up very fine, warm in béchamel sue add some lobster butter, and pour into the patties. Roast pintail, Cook the same as roast wild duck. Artichokes à l’Itaiienne., Trim your artichokes, remove the chokes, blanch in boiling water, cut into quarters, lay in the bottom of a stew-pan and boil in white wine, butter, and lemon juice; when done, drain and dish up, covered with white Italian sauce for fast day, which is done by making it with cream instead of stock (see 7 3th of October). 52 THE 366 BILLS OF FARE. FEBRUARY 21. Potage à la purée de haricots. Purée of haricot beans. Morue aux pommes de terre. Cod with potatoes. Noix de veau en fricandeau. - Fricandeau of veal. Terrine de Nérac. Nérac pâté. (Game pie from the south of France.) Choux-fleurs au gratin. Baked caulflower with bread- s crumbs. - Omelette soufflée. Omelet soufflé, Cod and potatoes. Boil the cod in salt and water, when done, simmer in béchamel sauce
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