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Quenelles, Lobster (for Fish Soups)

Name: Quenelles, Lobster (for Fish Soups)
Yield: 1 servings
Ingredients: a small hen lobster; two table-spoonfuls of finely-grated bread-crumbs; three ounces of butter; a tea-spoonful of anchovy; a little salt; nutmeg; cayenne; the yolks of two eggs; the white of one

From Cassell's dictionary of cookery, 1892

Serves 1

Serve with fish, soup, or gravy.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1418. The excerpt below is the record exactly as published.

Quenelles, Lobster (for Fish Soups).— Take the meat, pith, coral, and spawn of a small hen lobster, and pound it to a paste. Mix with it two table-spoonfuls of finely-grated bread-crumbs and three ounces of butter. Season the forcemeat with a tea-spoonful of anchovj', a little salt, nutmeg, and cayenne, and moisten with the yolks of two eggs and the white of one

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