Miroton of Lobster

Ingredients

• a large hen Lobster
• the crumb of a French roll
• the yolks of two well-beaten eggs
• pepper to taste
• salt to taste
• pounded mace to taste
• one egg
• some slices of fat ham

Method

1. 1

   Pound Lobster meat and spawn, mix with soaked roll, yolks, and seasonings.

2. 2

   Beat egg and mix in.

3. 3

   Line a basin with ham, pour in mixture, cover, and boil in water for 1 hour and 20 minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 387. The excerpt below is the record exactly as published.

pepper to taste. Work the whole together with the blade of a knife until thoroughly in- corporated, then mix in lightly 2 or 3 table spoonfuls of washed and chopped watercress. Cut some slices of bread about Jin. in thickness, trim off all the crusts, and toast them ; cut them into squares, butter them, and spread some of the Lobster mixture over each square. Strew finely- grated breadcrumbs over, and put them into a brisk oven for a few minutes. Spread a folded napkin or an orna- mental dish-paper over a hot dish, arrange the pieces of toast nicely on it, garnish with a border of well-washed and nicely-picked watercress, and serve. (2) Pick the meat from a boiled Lobster, chop it fine, and put it over the fire in a saucepan together with a small quantity of cream. Season with salt and cayenne pepper, let it stew till quite hot, then spread it on hot buttered toast, and serve. Lobster with Tomatoes. — Put two or three small live Lobsters in some slightly-acidulated water, and boil them. When cooked, drain the Lobsters, pick the meat out care- fully, cut that of the tails in two, but keep the meat of the claws whole, place them in a small stewpan with a little of their liquor, and keep warm. Put the creamy part of the bodies in a mortar and pound it ; mix with it 6 table-spoonfuls each of brown sauce and tomato sauce, sprinkle a little cayenne pepper and salt in, and pass it through a fine hair sieve into a 1 ain-marie. Infuse five or six allspice in a little broth, then 2>ass it through a sieve into the sauce. Cut six large tomatoes through the middle, pick out the seeds, sprinkle pepper and salt over the tomatoes, and fry them in a little butter. Drain and arrange the tomatoes in a circle on a hot dish, put the Lobster-tails and claws in the middle, and pour the sauce over. Have some rice boiled in fish broth seasoned with salt and nutmeg, putting in when done 1 pinch of sugar and a few drops of essence of green mint, and serve with the Lobster. Miroton of Lobster. — Pick out the meat from a large hen Lobster, and put it in a mortar with the spawn ; pound and mix ■with it the crumb of a French roll that has been For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. 880 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lobster — continued. soaked in milk; when quite smooth, stir in the yolks of two well-beaten eggs, and sprinkle a little pepper, salt, and pounded mace in. Beat one egg to a stiff froth, and mix it with the above ingredients. Line a pudding-basin with some slices of fat ham

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