Home › Entrées › Lobster Croquettes

Lobster Croquettes

2 cups chopped lobster meat salt, pepper and cayenne 1 teaspoon nutmeg 1 tablespoon lemon juice 1 tablespoon parsley 2 hard-cooked egg yolks 1 cup Croquette Sauce Mix ingredients in order given; shape in croquette or chop form; dip in crumbs, egg and crumbs. Fry in deep fat. If in chop form, make incision and insert small lobster claw. Meat, Rice, and Tomato Croquettes 1 cup chopped meat salt, pepper and cayenne 1 cup hot rice lemon juice 1 cup Croquette Sauce made with onion juice tomato instead of milk Mix ingredients in order given; shape; dip in crumbs, egg and crumbs; fry in deep fat. ½ cup flour ½ teaspoon salt Fontage Cups or Timbale Cases 1 tablespoon olive oil 1 egg yolk cayenne 1 cup milk Mix ingredients in order given until smooth, strain, and let stand over night in a warm place. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain. These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades. 1