Lobster Rissoles

Ingredients

• 1 heaped teaspoonful of flour
• 2 good tablespoonfuls of milk
• the meat of the Lobster
• a little cayenne
• a little each of pounded mace
• a little salt
• one or two hard-boiled eggs
• Fry them in salad-oil

Method

1. 1

   Make a batter of flour, eggs, and milk.

2. 2

   Pound the coral of a boiled Lobster with hard-boiled egg yolks.

3. 3

   Chop the Lobster meat finely, season, and mix with the batter until stiff enough to shape into rolls.

4. 4

   Fry in salad-oil and serve hot or cold, garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 375. The excerpt below is the record exactly as published.

a little cayenne pepper, and pour some thin Spanish sauce over. Mix a little curry powder with some thin veloute sauce, stir over the fire till reduced, strain it through a fine hair sieve into a sauceboat, and serve with the Lobster. Lobster Pudding1. — Pound the meat and coral of a large Lobster to a paste. Mix with it lightly 1 teacupful of sifted breadcrumbs, cayenne pepper and salt to taste, 1 teaspoonful of Worcestershire sauce or Harvey’s sauce, 1 table-spoonful of cream, and two well-beaten eggs. Line a pudding-tin with very thin slices of fat bacon or fat salted Lobster — continued. pork, pour the pudding in, cover with a thin slice of fat bacon or fat salted pork, and fit the lid on. Plunge it into a saucepan of boiling water, and keep it boiling con- stantly for an hour. By the time the pudding is done, have ready in a small saucepan J pint of butter sauce, mix with it 3 table-spoonfuls of cream, a small quantity of chopped parsley, 1 teaspoonful of anchovy sauce, and, lastly, a beaten egg. Stir over the fire till it begins to thicken, then put to the side where it cannot boil. Turn the pudding out on to a hot dish, pour the sauce over, and serve with pieces of lemon. Lobster Rissoles. — (1) Make a batter of flour, eggs, and milk, allowing to each egg 1 heaped teaspoonful of flour and 2 good table-spoonfuls of milk. Pound the coral of a boiled Lobster together with the yolks of one or two hard- boiled eggs until smooth ; take all the meat of the Lobster and chop it very fine, seasoning with cayenne, a little each of pounded mace and salt, and mix with it the pounded coral and egg. When the batter is well beaten and perfectly smooth, mix the Lobster into it by degrees till it is stiff enough to shape into rolls. Fry them in salad- oil, and serve either hot or cold on a folded napkin. If served cold, garnish with fresh parsley, if hot, with fried parsley. See Fig. 1094. (2) Take a large hen Lobster, pick all the meat from it, and pound fine in a mortar together with a small quantity of salt, cayenne pepper, chopped parsley, and half the coral. Beat into it 2oz. or 3oz. of butter and the yolk of an egg beaten up with 1 table-spoonful of anchovy sauce. Flour the hands well and make this paste into egg-shaped balls, brush over with beaten egg, roll them in breadcrumbs, and fry in boiling lard or dripping to a light brown. Have ready at the side of the fire J pint of butter sauce in a small saucepan, stir into this half the coral of the Lobster, pounded fine, and 1 tea- spoonful of anchovy sauce ; let it come nearly to the boil, and then stir in 1 table-spoonful of cream. Arrange the rissoles on a hot dish, pour the sauce over them, garnish with fried parsley, and serve. Lobster Rolls. — Pick the meiat out of a Lobster and cut it into small pieces, mixing the creamy substance from the body with it. Put 2oz. of flour in a saucepan with J pint of cream or milk, stir it over the fire till thick, then put in 2oz. of butter, and continue stirring until well mixed. Take the preparation off the fire, add the beaten yolks of two eggs, a few drops of anchovy essence, 1 pinch of cayenne pepper, and the pieces of Lobster. Prepare a puff paste, divide it into equal portions, and roll each piece out 4in. square ; put 1 table-spoonful of the Lobster on each, fold them over so as to form a case, damp the edges and press them together, trimming round neatly. Sprinkle flour over a baking-sheet, put the Lobster rolls on it, and bake them for fifteen minutes. When done, put them on a dish, and serve either hot or cold. Lobster Salad. — (1) Pick the flesh out of two freshly-boiled Lobsters, keeping the shells (which should be nicely washed, and reserved for further use) as whole as possible. Chop the flesh finely, and mix it with a good mayonnaise salad- dressing. Wash and cut some lettuces into thin shreds, p>ile them in the centre on an oval-shaped salad-dish, arrange round it a border of endive, and pour the mayon- naise mixture in the centre. Cut some white heart of celery into pieces of various sizes, and arrange in fan- For details respecting Culinary Processes. Utensils, Sauces, d-e., referred to, see under their special heads. 876 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Lobster — continued. shaped groups against the endive. Garnish round all with crohtons of aspic jelly. Place the shells of the Lobsters on the top, lengthwise, head to head, put across their Fig. 1095. Lobster Salad. hacks some rounds of cucumber overlapping each other, (see Fig. 1095) and serve. (2) Wash and thoroughly dry some endive and two large lettuces ; cut them finely with a silver knife, or else pull them in pieces with the fingers ; put them in a howl, with the pickings from the body of one hen Lobster, a little of the meat from the claws cut into small pieces, and some salad-dressing. Pass the coral of the Lobster and the yolks of three hard-boiled eggs through a sieve, and sprinkle them over the salad, arranging tastefully over it some sliced cucumber, beetroot, and radishes. Put a border of hard-boiled eggs cut in quarters round the salad, with some of the delicate leaves of the celery and endive between them. (3) Select a nice-sized boiled Lobster, and pick out all the meat ; beat the yolks of two eggs with 3 table-spoon- fuls of salad-oil and 1 teaspoonful of made mustard, then mix in 6 table-spoonfuls of vinegar, a little salt

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