Lobster Quenelles

Ingredients

• Boil 1 lobster
• 2 tablespoons fine bread emmbs
• 2% tablespoons butter
• salt
• black and cayenne pepper
• black and cayenne pepper
• a dash of nutmeg
• yolks of 2 eggs
• the white of 1 egg

Method

1. 1

   Pound lobster meat to a paste, mix with breadcrumbs, butter, seasonings, and eggs.

2. 2

   Adjust consistency with water or egg white.

3. 3

   Cool, poach, and fry in butter.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 24. The excerpt below is the record exactly as published.

salt. Boil until done. Set on back of range until ready to serve with this sauce : Take 8 ounces of butter and melt, add to it 1 dessertspoon of chopped parsley. Serve in gravy boat over shad. • KENTUCKY RECEIPT BOOK. 41 ^^^^^^ ■■— .-ill ---■-■-, ^ Lobster Newburg. Two boiled lobsters removed from shells and cut into small pieces, 1 pint of cream, 1 tablespoon of butter and 1 tablespoon of flour. Melt butter and stir in the flour until smooth; add cream and cook until thick. Then add the lobster, the yolks of 2 eggs beaten light and 1 glass of sherry wine. Fricassee of Lobster and Mushrooms. Two pounds of lobster, % coffee cup butter, % pound mush- rooms, % cup of flour, 1% cups new milk, 2 tablespoons sherry wine, a few drops of onion juice, paprika, salt and pepper to taste. Boil lobster 30 minutes, when cold cut in strips, remove the in- testinal vein in back of lobster, cut mushrooms in half, cook with butter and onion juice 3 minutes ; add flour, pour milk in gradually, then lobster meat ; season with salt and paprika. Soon as lobster is ^ heated, add wine. Serve very hot. Shrimp. Put in frying pan 2 tablespoons of butter ; when hot add 1 table-, spoon tomato sauce, 2 teaspoons of onion juice, ^ cup of cream, % cup of boiled rice and 1 pint of fresh or canned shrimp. Stir until it begins to boil. Let cook slowly for 5 minutes. Serve hot. Mock Terrapin. Take % of a calf *s liver, 2 tablespoons of butter, 1 tablespoon of dry mustard, 2 hard boiled eggs, ^ pint of water, 1 gill of sherry wine, a little cayenne pepper. Boil liver, then cut in dice ; put but- ter in pan and stir in 1 teaspoon of flour; when it thickens add a little water, then the liver, to which all seasoning must have been added. When the mixture boils add the wine and chopped eggs. Serve immediately. To Cook Lobsters. While alive put them in a pot of boiling water, with 1 table- spoon of salt, let boil about 30 minutes. Put them on a dish to cool (they are nice served in the shell), remove the head and crack the shell. Place them on a flat dish, with drawn butter sauce, or they can be made into a Lobster a la Newburg. After lobster is cold re- move a dark cord that extends down the back ; it is poisonous. Lobster Souffle. ' - • Cook a 2-pound lobster ; when cold cut in dice. Have 3% table- spoons of mayonnaise dressing, 1 cup of aspic jelly, % cup tomato sauce, beat until it is light, then stir in the lobster, add a little tar- ragon vinegar, and set on ice to stiffen. This souffle can be put in individual ramaquin cases, allowing one for each cover. When mix- ture is set, garnish with coral or toasted bread crumbs. 4'2 KfiirrucKY beceift book. LobBtar Qnenellea. Boil 1 lobster, remove meat and pound to a paste, mix with it 2 tablespoons fine bread emmbs, 2% tablespoons butter, salt, black and cayenne pepper, and a dash of nutmeg, yolks of 2 eggs, and the white of 1 egg

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