Lobster Quenelles

Ingredients

• a quarter of a pound of butter
• the flesh of a large whiting
• six ounces of panada
• the yolks of four eggs
• the whites of two
• a tea-spoonful of anchovy sauce
• a pinch of salt
• a grain of cayenne
• the eighth of a nutmeg

Method

1. 1

   Pick the meat from a freshly-boiled hen lobster.

2. 2

   Pound the flesh of the claws, the coral, and the spawn in a mortar with the butter, the flesh of the whiting, and panada.

3. 3

   Add the yolks and whites of eggs, and season.

4. 4

   Form the forcemeat into the shape of a spoon.

5. 5

   Fry in hot butter or use for garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 861. The excerpt below is the record exactly as published.

a quarter of a pound of butter, the flesh of a large w^hiting, and six oxmces of panada [see Panada) . Add the yolks of four eggs and the wliites of two, and season ^vith a tea-spoonful of anchovy sauce, a pinch of salt, a grain of cayenne, and the eighth of a nutmeg, grated. WTien thoroughly pounded, form the forcemeat into the shape of the bowl of a spoon. The quenelles may be either fried in hot butter, and served with lobster sauce as an entree, or be used for garnish, &c. Time, ten minutes to ix\. Probable cost of lobster, Is. 6d. Suflicient for thi-ee or foui' persons. Lobster Quenelles (another way).— iS't'e Quenelles, Lobster, for Fish Soups. Lobster, Rissoles of.— Pick the meat from a small newly-boiled fresh lobster. Mince it finely, and mix with it half a tea- spoonful of salt, a tea-spoonful of finely-skred parsley, and a pinch of cayenne, and pour upon it the strained juice of half a small lemon. Fry an inch of sliced onion in butter until tender, poui- over it a quarter of a pint of cream, simmer for three or four minutes, then put in the minced lobster ; add the yolks of two eggs, and stir all over the fire until the eggs are set. Spread the mixture on a dish, and let it remain until cold. Roll out some good pufE paste to the thickness of the eighth of an inch. Place small balls of the mince upon it at short distances from each other. Moisten the paste roimd them with a little water, and cover them with more paste. Press the edges securely, trim them neatly, dredge a little floxir over them, and fry them in hot fat until lightly browned. Dish them on a napkin, garnish with parsley, and serve hot. Probable cost of smaU lobster, 9d. Suflicient for five or six persons. Lobster, Roast. — Lobsters are occa- sionally haLf roasted and half boiled, instead of being boiled until done enough in the usual way. When half done, thej^ are taken out of the water, di-ied, rubbed over with butter, placed on a dish before the fire, and basted liberally until they are weU. frothed. The usual plan, however, is the best. Lobster Salad. — Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices a quarter of an inch thick. Chop the whites of two

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