Home › Sandwiches › Lobster Cutlets Served with Sauce

Lobster Cutlets Served with Sauce

Put half pint of milk over the fire. Rub together one tablespoonful of butter and two tablespoonfuls of flour; add to the milk, stir until smooth and thick; take from the fire, add the yolks of two eggs and cook a moment longer, take again from the fire, and add one pint of finely chopped boiled lobster, a level teaspoonful of salt, ten drops of onion juice, a tablespoonful of chopped parsley, a dash of cayenne, and an eighth of a teaspoonful of white pepper; mix all together carefully, cool; when cold form into cutlet-shaped croquettes; dip first in beaten egg then in bread crumbs, and fry in smoking-hot fat. As all the materials have been previously cooked, two minutes will be quite enough for the frying. When done drain on brown paper. Put one of the small claws in the end to represent a chop bone, garnish with parsley, or cress, and serve with cream sauce or sauce tartare.