Lobster Timbale

Ingredients

• two pounds of cooked lobster
• half a pound of chicken halibut
• the whites of two eggs
• one-half cup of Bechamel sauce
• half a cup of cream
• salt to taste
• white pepper to taste
• a dash of cayenne
• a little grated nutmeg

Method

1. 1

   Pound lobster and chicken halibut, press through a sieve.

2. 2

   Moisten with Bechamel sauce and cream, beat until light.

3. 3

   Season, cool, and poach in buttered moulds for about ten minutes.

4. 4

   Adjust consistency as needed.

5. 5

   Serve with Bechamel sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 41. The excerpt below is the record exactly as published.

salt to taste. Return to fire and stir long enough to well set the eggs. Butter plat- ter on which to spread the mixture one-half inch deep. When cold press in the shape of chops. Bread crumb, egg and bread crumb again and fry in boiling lard. Stick a claw in each chop when cooked. LOBSTER PATTIES. Miss Rita Gray, New York. Pick meat from a boiled lobster and cut in dice, place it in saucepan with salt and pepper to taste and a small quantity of grated nutmeg, moisten with half tablespoonful of vinegar and one teaspoonful of sherry. Stir it over the fire until hot, then dredge lightly with flour to thicken, add two ounces of butter and a teacup- ful of cream. Cook ten minutes, stirring while mixture is boiling. Pill patty shells and serve. L0B8TEB TIMBALE. Mrs. E. 0. Tindall. Place two pounds of cooked lobster, half a pound of chicken halibut, and the whites of two eggs in a mortar, pound to a pulp, and then press through a pur6e sieve. Moisten with one-half cup of Bechamel sauce and half a cup of cream. Beat all together until very light. Season to taste with salt, white pepper, a dash of cay- enne, and a little grated nutmeg. Stir thoroughly, then set the mixture away on ice for one hour or more until it cools and stiffens. Then take a small portion, place it in buttered timbale mould, and poach in the oven for 104 KIRMESS COOK BOOK. about ten minutes. At the end of that time, if not firm to the touch, add the beaten white of one egg to the raw mixture. If too firm to the touch, add more cream to the raw mixture. Then place in buttered mould, cover with buttered paper, and poach in the oven until firm to the touch. Serve with B6chamel sauce, or any other de- sired. CRABS. FRIED SOFT-SHBLL CRABS Mrs. T. K. Egbert. After cleaning the desired number of crabs, season with salt and pepper, dip in beaten egg, then in fine bread crumbs. Drop in hot fat and cook until crisp and coioied a nice brown. Drain and place on hot dish, garnish with sliced lemon and parsley. Serve with Tartare sauce or any fried fish sauce desired. DEVILED CRABS. By Mrs. M. DeM. Vreeland. To the picked meat of six good heavy crabs, allow one-half pint of cream or rich milk, one tablespoon of flour, the yolks of two hard boiled eggs, a teaspoonful of salt, the juice of half a lemon, one tablespoon of butter, one tablespoon of chopped parsley, a season- ing of onion juice and a dash of cayenne

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