(Modern Cookery, 1845)

Pound to the smoothest possible paste the coral of one or two fresh hen lobsters, mix with it about an equal proportion of fresh firm butter, and a moderate seasoning of mace and cayenne, with a little salt if needed.

Let the whole be thoroughly blended, and set it aside in a cool larder, or place it over ice until it is sufficiently firm to be made into pats.

Serve it garnished with curled parsley, or with any light foliage which will contrast well with its brilliant colour. The coral may be rubbed through a fine sieve before it is put into the mortar, and will then require but little pounding.

An excellent preparation is produced by mingling equal proportions of lobster and of anchovy butter in the mortar, or one-third of the anchovy with two of lobster: to this some of the white flesh of the latter can be added to give another variety, after it has been prepared by the receipt for boudinettes.



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Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce