(Modern Cookery, 1845)
A really excellent and elegant receipt for lobster-cutlets has already been given; but the subjoined is one which may be more readily and expeditiously prepared, and may consequently, be preferred by some of our readers for that reason: it has also the recommendation of being new.
In India, these cutlets are made from the flesh of prawns, which are there of enormous size, but lobsters, unless quite overgrown, answer for them as well or better.
Select fish of good size and take out the tails entire; slice them about the third of an inch thick, dip them into beaten egg, and then into very fine crumbs of bread seasoned rather highly with cayenne, and moderately with salt, grated nutmeg, and pounded mace.
Egg and crumb them twice, press the bread upon them with the blade of a knife, and when all are ready, fry them quickly in good butter to a light brown.
Serve them as dry as possible, arranged in a chain round a hot dish, and pour into the centre, or send to table with them in a tureen, some sauce made with the flesh of the claws heated in some rich melted butter, flavoured with a tablespoonful of essence of anchovies, one of strong chili vinegar, a little salt and mace, and coloured with the coral of the fish, should they contain any.
A few shrimps may be added with good effect; or the sauce may be made of these entirely, either whole or pounded, when they are preferred.
In either case, they should only be heated in it, and not allowed to boil.
East or West Indian mangoes or other hot pickle should accompany the dish.
The cutlets may likewise be dipped into light French batter, and fried; but the egg and bread-crumbs are somewhat preferable.
It is an advantage to have lobsters little more than parboiled for them.
Herbs can be added to the crumbs at pleasure; the writer does not, however, recommend them.