Mrs Beetons Fish Recipes Revisited
Lobster Cutlets
(an Entree)
1 Large Hen Lobster
25g (1oz) Butter
Béchamel Sauce
1Egg
Ground Mace
Grated Nutmeg
Breadcrumbs
Cayenne and White Pepper, to taste
˝ saltspoon Salt
Remove the meat from the shell and pound it in a mortar with the butter.
Gradually add the mace and seasoning, mixing well with the other ingredients
Beat to a smooth paste and add a little of the spawn.
Divide the mixture into pieces of an equal size and shape into cutlets.
They should not be very thick.
Brush with egg, sprinkle with breadcrumbs and place a short piece of the small claw in the top of each
Deep fry to a nice brown.
Drain well.
Arrange on a dish and pour béchamel sauce in the middle, but not over the cutlets.
Time: About 8 minutes after the cutlets are made.
Seasonable all the year. Sufficient for 5 or 6 persons.
LOBSTER CUTLETS
(an Entree)
275. INGREDIENTS - 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.
Mode - Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour béchamel in the middle, but not over the cutlets.
Time - About 8 minutes after the cutlets are made.
Average cost, for this dish, 2s. 9d.
Seasonable all the year.
Sufficient for 5 or 6 persons.
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