Lobster Rissoles a la Mathilda

Ingredients

• One cup lobster meat
• three tablespoons cream sauce
• two tablespoons sherry
• a piece of stale bread
• pepper
• salt

Method

1. 1

   Take very light puff paste; roll out very thin; put a piece of stale bread on the pastry, double it over, cutting it in half moon style — leaving about one inch all around from the bread on a circle; put it on a buttered baking pan and bake in oven until golden brown; then take out, brush over with some egg, and put into oven another second longer.

2. 2

   When ready, remove the bread; fill with lobster filling; turn out on a paper doily; decorate with the head shell in the centre and the lobster claws and parsley around.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 155. The excerpt below is the record exactly as published.

salt, and little bay leaves for eighteen minutes; when done, leave in the water until cold; take up; split lobster and crack the claws; put some butter on the lobster; leave in a covered pan in oven until hot through; then place on a platter; serve with lobster sauce. Lobster Croquettes ( Croquettes de Homard) a la Supreme Make the same mixture as for the cutlets, put tablespoonfuls individually on a platter; let stand until cold; then form in shape of a croquette — thick in centre and pointed at each end; roll in egg then in fresh bread crumbs, and fry in very hot fat. Leave in THE SWEDISH, FRENCH, oven for two or three minutes after they are fried before serving, otherwise they may not be hot through. Serve on a paper napkin. Garnish with parsley and lobster claws all around with supreme sauce in a sauceboat at the side. Lobster Kromeskys ( Kromeskys de Homard ) a la Hammond Make the same preparation as for the croquettes; leave in the pan until cold; then roll pastry very thin and put filling length¬ wise on it; double pastry over; cut out with cutter in half moons; roll in egg, then in bread crumbs, and fry in very hot fat. Arrange on a paper doily; garnish with claws and parsley. Serve with a lobster newbourg or supreme sauce — or a white rich cream sauce — flavored with sherry. Lobster entree for dinner or lunch¬ eon. Lobster Rissoles ( Rissoles de Homard) a la Mathilda Take very light puff paste; roll out very thin; put a piece of stale bread on the pastry, double it over, cutting it in half moon style — leaving about one inch all around from the bread on a circle; put it on a buttered baking pan and bake in oven until golden brown; then take out, brush over with some egg, and put into oven an¬ other second longer. When ready, remove the bread; fill with lobster filling; turn out on a paper doily; decorate with the head shell in the centre and the lobster claws and parsley around. [Serve with a supreme sauce.] Filling. One cup lobster meat, three tablespoons cream sauce, two tablespoons sherry, pepper

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