(Boston Cooking-School Cook Book, 1896)
2 lb. lobster.
1/2 cup soft stale bread crumbs.
1/2 cup milk.
1/4 cup cream.
2 teaspoons Anchovy essence.
1/2 teaspoon salt.
Few grains cayenne.
Whites 3 eggs.
Remove lobster meat from shell and chop finely.
Cook bread and milk ten minutes.
Add cream, seasonings, and whites of eggs beaten until stiff.
Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds.
Bake as Lobster Timbales.
Remove to serving-dish, having larger mould in centre, smaller moulds one at either end.
Pour around Lobster Sauce , sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
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.