Lobster Sausages

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

fish be pounded as for the cutlets above or for boudinettes ↝ Fish, raw [Fish]
half or more of the coral
flesh of the lobsters ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
powdered coral
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (6)

Pound the fish as for cutlets or boudinettes.
Mix half or more of the coral with the flesh of the lobsters.
Shape the mixture into small sausages.
Sprinkle the sausages with powdered coral.
Heat them through in a Dutch or American oven.
Optionally, brush the sausages with clarified butter before sprinkling with coral.

Original Text

LOBSTER SAUSAGES.

Let the fish be pounded as for the cutlets above or for boudinettes, but mix half or more of the coral with the flesh of the lobsters; shape it like small sausages, sprinkle them with the powdered coral, 92and heat them through in a Dutch or American oven. They may be brushed with clarified butter before the coral is strewed over them, but they scarcely need it. A fierce degree of heat will destroy the excellence of all these preparations.

Notes

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