Lobster Cream
INGREDIENTS for quart mould.-1 lobster, 3 eggs, 1/4 pint of cream, 1/24 pint of milk, a cupful of breadcrumbs, 2 teaspoonfuls of anchovy sauce, a little cagenne. AVERAGE COST, 2s. 6d.
Boil the milk and pour it over the breadcrumbs, chop the lobster fine and beat the eggs; and when the crumbs are nearly cold, LOBSTER, DEVILLED. mix with them; add the sauce, the seasoning and lastly the cream. Butter a mould, fill it with the mixture, put a buttered paper over the top and steam for an hour.
Any good fish sauce may be served with this.
TIME.-1 hour to steam.
SEASONABLE at any time.
Lobster Curry. (An Entrée.)-IN- GREDIENTS for dish for 4 persons. -1 lobster, 2 onions, 1 oz. of butter, 1 tablespoonful of curry-powder, 1/21 pint of medium stock, the juice of 1/2 lemon. AVERAGE COST, 2s. 6d.
Pick the meat from the shell and cut into nice square pieces; fry the onions of a pale brown in the butter, stir in the currypowder and stock and simmer till it thickens, when put in the lobster: stew the whole slowly for 1/2 hour, stirring occasionally and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.
TIME.-Altogether hour.
SEASONABLE at any time.
Lobster Cutlets. (An Entrée.)- INGREDIENTS for dish for 6 persons.-1 large hen lobster, 1 oz. of fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg and bread-crumbs. AVERAGE COST, 3s. 6d.
Pick the meat from the shell and pound it in a mortar, with the butter and gradually add the mace an THE LOBSTER. and seasoning, well mixing the ingredients: beat all to a smooth paste and add a little of the spawn; divide the mixture into pieces of equal size and shape them like cutlets.
They should not be very thick. Brush them over with egg and sprinkle with bread-crumbs and stick a short piece of the small claw in the top of each; fry them a nice brown in boiling lard and drain them before the fire on a sieve reversed; arrange them nicely on a dish and pour béchamel in the middle, but not over the cutlets.
TIME.-About 8 minutes after the outlets are made.
SEASONABLE all the year.