Lobster Timbales

Ingredients

• 1 cup lobster meat
• 1/2 cup mushrooms finely chopped
• substituting one cup of lobster meat for fish
• Bechamel Sauce
• garnish each timbale with a sprig of parsley
• sprinkle coral pressed through a sieve over all

Method

1. 1

   Follow recipe for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped.

2. 2

   Cook same as Fish Timbales.

3. 3

   Serve with Bechamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 51. The excerpt below is the record exactly as published.

Lobster Timbales Follow recipe for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as Fish Timbales. Serve with Bechamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all. Chicken Livers in Fontage Cups 1 cup chicken livers \ cup chicken stock \ cup salt pork cubes 2 tablespoons flour \ cup mushrooms Chop livers and saute in pork fat; add flour, stock and mushrooms. Cook five minutes, season to taste, and serve in fontage cups. Mock Terrapin in Fontage Cups 1 cup chickens' livers ^ teaspoon salt \ cup cooked rice cayenne and nutmeg 2 hard-cooked eggs 1 tablespoon butter 1 teaspoon parsley chopped 2 tablespoons flour \ cup cream Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups. Sweetbreads and Mushrooms in Fontage Cups 2 cups cooked sweetbreads 2 tablespoons butter \ cup mushrooms 3 tablespoons flour 1 tablespoon oil | cup cream \ tablespoon vinegar salt, pepper, cayenne Melt butter ; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups. 132 LOWNEY'S COOK BOOK Sweetbreads and Chicken in Fontage Cups Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups. Creamed Oysters and Celery in Fontage Cups 1 pint oysters 2 eggs 2 tablespoons butter \ cup cream 1 tablespoon lemon juice salt and pepper 2 tablespoons flour 2 tablespoons wine 1 cup chopped celery Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups. Creamed Lobster in Fontage Cups 2 cups lobster meat

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