Stuffed Smelts with Lobster a la Chateaubriand
From The Swedish, French, American cook book, 1918
Serves 1
Serve for lunch or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 130. The excerpt below is the record exactly as published.
Stuffed Smelts with Lobster a la Chateaubriand Eperlans farcis de Homard, a la Chateaubriand Split smelts from the front; bone; stuff with lobster; put on a broiler and grill for three minutes on each side. Glaze with a thin brown glaze; decorate around with a stripe of cream sauce. Place on a fried potato foundation the shape of the smelt. Garnish with lobster claws and lemon all around. Serve for lunch or dinner. Stuffing. One cup ground lobster, one tablespoon cream sauce, one tablespoon melted butter, a squeeze of lemon, squeeze of onion, pepper, salt
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