Superlative Lobster-Patties

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 (4)
For the patties
For serving
Instructions (9)
  1. Form the cutlet-mixture or pounded lobster into balls about half the size of a filbert.
  2. Roll the balls in the sifted coral.
  3. Warm the balls through very gently.
  4. Have ready some hot patty-cases.
  5. Pour into each patty-case a small spoonful of rich white sauce, or Sauce à l’Aurore.
  6. Lay the balls round the edge of the sauce.
  7. Pile a larger ball in the centre.
  8. Serve the whole very quickly.
  9. Alternatively, the Dresden patties of page 387 may be thus filled.
Original Text
SUPERLATIVE LOBSTER-PATTIES. (Author’s Receipt.) Form into balls about half the size of a filbert either the cutlet-mixture or the pounded lobster of Chapter III., roll them in the sifted coral, warm them through very gently, have ready some hot patty-cases (see page 361), pour into each a small spoonful of rich white sauce, or Sauce à l’Aurore (see page 118), lay the balls round the edge, pile a larger one in the centre, and serve the whole very quickly. The Dresden patties of page 387 may be thus filled.
Notes
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