Home › The Principles of Cookery › LOBSTER CUTLETS (another way)

LOBSTER CUTLETS (another way)

Put in a saucepan one table-spoonful of butter, and when it bubbles add one table-spoonful of flour. Cook, but not brown. Add slowly one cupful of hot cream and stir till smooth. Remove from the fire, add one tea-spoonful of salt, a dash of cayenne pepper, a slight dusting of nutmeg, the yolks of three hard-boiled eggs mashed fine, and the lobster meat cut in small bits. Be careful in mixing not to "muss" the meat. Spread half an inch thick on a platter to cool. When sufficiently cold, mould or cut into the form of chops. Dip in egg, roll in bread-crumbs, and fry quickly in hot fat. Remember that all the ingredients have been cooked once. These cutlets will mould better if the mixture is left for some time to harden, and are not harmed in the least by standing some hours after being formed and before being cooked. After frying, insert a small lobster claw at the narrow end of the cutlet. Drain on paper and serve on a napkin. Pass with them cardinal sauce, made as follows. Blend thoroughly together four table-spoonfuls of butter, one table-spoonful of finely chopped parsley, the juice of half a lemon and a dash of paprika. When ready to serve, add one tea-spoonful of lobster coral, dried and pounded to a powder. If this is not available, use a little fruit-red colour paste, till you get the desired tint.