Stuffed Lobster Cutlets

Ingredients

• 1 lobster
• 3 whitings
• 1 gill cream
• 1/2 gill of well reduced tomato puree
• a little fish essence
• 1 tablespoonful of Lemco or meat glaze
• 3 eggs
• seasoning
• cooked rice for dressing
• fried parsley
• frying fat

Method

1. 1

   Slit and crack the lobster, chop the meat.

2. 2

   Mix with half the sauce, season, and cool.

3. 3

   Pound the whiting, add cream and seasoning, rub through a sieve.

4. 4

   Butter cutlet-shaped moulds, mask with fish farce, shape lobster mixture into pats, place in moulds with tomato puree, cover with fish farce, steam for 30 minutes.

5. 5

   Unmould, brush with egg, roll in breadcrumbs, fry until golden.

6. 6

   Serve on rice with fried parsley.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.

Stuffed Lobster Cutlets.) I lobster, 3 whitings, i gill cream, \ gill of well reduced tomato puree, a little fish essence, mixed with i table- spoonful of Lemco or meat glaze, 3 eggs, Panurette or bread-crumbs, seasoning, cooked rice for dressing, fried parsley, frying fat. Slit and crack the lobster

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