Lobster Croquets

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

the flesh of the lobster ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half-ounce flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a tea-cupful of milk ↝ Milk, NFS [Milk, reduced fat]
the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pinch of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
egg and bread-crumbs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
egg and bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (8)

Take the flesh of the lobster, take all the meat out of the shell, and chop in small pieces.
Place half an ounce of butter in a sauce-pan, half-ounce flour, and half a tea-cupful of milk.
Stir over the fire till it thickens.
Add the flesh of the lobster, the yolks of two eggs, and a pinch of cayenne.
Turn the croquet out on a plate to cool.
Form the mixture into round balls.
Dip in egg and bread-crumbs.
Fry a light-brown colour.

Original Text

LOBSTER CROQUETS.

Take the flesh of the lobster, take all the meat out of the shell, and chop in small pieces; place half an ounce of butter in a sauce-pan, half-ounce flour, and half a tea-cupful of milk; stir over the fire till it thickens, then add the flesh of the lobster, the yolks of two eggs, and a pinch of cayenne; turn the croquet out on a plate to cool; form the mixture into round balls; dip in egg and bread-crumbs, and fry a light-brown colour.

Notes

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