(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.
Culinary Arts and
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce