Lobster Patés

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

paste

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little water ↝ Water, tap [Tap water]

filling

crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
your lobster ↝ Lobster [Shellfish]
a little white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Rub two ounces of butter well into half a pound of flour; add one yolk of an egg and a little water, and make it into a stiff paste.
Sheet your paté moulds very thin, fill them with crumbs of bread, and bake lightly.
Turn out the crumbs and save them.
Cut your lobster small; add to it a little white sauce, and season with pepper and salt.
Take care that it is not too thin.
Fill your moulds; cover with the crumbs which you saved, and a quarter of an hour before dinner put them into the oven to give them a light colour.

Original Text

Lobster Patés.

Rub two ounces of butter well into half a pound of flour; add one yolk of an egg and a little water, and make it into a stiff paste. Sheet your paté moulds very thin, fill them with crumbs of bread, and bake lightly. Turn out the crumbs and save them. Cut your lobster small; add to it a little white sauce, and season with pepper and salt. Take care that it is not too thin. Fill your moulds; cover with the crumbs which you saved, and a quarter of an hour before dinner put them into the oven to give them a light colour.

Oyster patés are done the same way.

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Notes

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