Fritot of Lobster à la St. Remo.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a freshly cooked lobster ↝ Lobster [Shellfish]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a little essence of anchovy ↝ Fish, anchovy [Fish]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
finely chopped parsley ↝ Parsley, raw [Not included in a food category]
peeled tomatoes freed from pips and cut in slices about one eighth of an inch thick ↝ Tomatoes, raw [Tomatoes]
frying batter ↝ Turkey sticks, breaded, battered, fried [Poultry Products]
clean boiling fat

Instructions (9)

Remove the flesh from a freshly cooked lobster and cut the back fillet in slices about one eighth of an inch thick.
Season these with a little cayenne, mignonette pepper, a little salad oil, a little essence of anchovy, and a few drops of lemon juice.
Let it lie in this seasoning for about one hour before cooking.
Then sprinkle it with finely chopped parsley.
Have some peeled tomatoes freed from pips and cut in slices about one eighth of an inch thick.
Place one slice of the lobster between two slices of the tomato.
Dip in frying batter.
Drop into clean boiling fat, and fry till a pretty golden colour.
Dish up en couronne on a dish-paper, and serve hot for a breakfast or second course dish.

Original Text

Fritot of Lobster à la St. Remo.
(Fritot de Homard à la St. Remo.)
Remove the flesh from a freshly cooked lobster and cut the back fillet in slices about one eighth of an inch thick; season these with a little cayenne, mignonette pepper, a little salad oil, a little essence of anchovy, and a few drops of lemon juice; let it lie in this seasoning for about one hour before cooking; then sprinkle it with finely chopped parsley. Have some peeled tomatoes freed from pips and cut in slices about one eighth of an inch thick; place one slice of the lobster between two slices of the tomato and then dip in frying batter, drop into clean boiling fat, and fry till a pretty golden colour; dish up en couronne on a dish-paper, and serve hot for a breakfast or second course dish.

Notes

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