LOBSTER CROQUETTES

(Boston Cooking-School Cook Book, 1896)

2 cups chopped lobster meat.
1/2 teaspoon salt.
1/4 teaspoon mustard.
Few grains cayenne.
1 teaspoon lemon.
1 cup Thick White Sauce.

Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Cream Sauce.

LOBSTER RECIPES
To Boil A Lobster
To Open A Lobster (1884)
A Fine Dish of Lobsters
Lobster A L'Americaine
Boudinettes of Lobster
Broiled Live Lobster
Lobster Chops (1903)
Lobster Cream (1896)
Lobster Croquettes (1896)
Lobster Cutlets (1896)
Lobster Cutlets (1845)
Lobster Cutlets (1893)
To Dress Lobster Cold
Lobster Farci (1896)
Fricasseed Lobster (1851)
Halibut and Lobster
Indian Lobster Cutlets
Lobster a la Newburg
Pickled Lobster (1851)
Lobster Pie (1851)
Potted Lobsters (1845)
Potted Lobster (1851)
Lobster Rissoles (1903)
To Roast Lobsters (1805)
Lobster Salad (1845)
Lobster Sausages (1845)
Scalloped Lobster (1896)
Lobster In Shells (1903)
Stewed Lobster (1851)
Stuffed a la Bechamel
Lobster Timbales (1896)
CLAM RECIPES
CRAB RECIPES
OYSTER RECIPES
SCALLOP RECIPES
SHRIMP RECIPES

LOBSTER RECIPES

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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