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LOBSTER CREAM
(Boston Cooking-School Cook Book, 1896)
2 lb. lobster.
1/2 cup soft stale bread crumbs.
1/2 cup milk.
1/4 cup cream.
2 teaspoons Anchovy essence.
1/2 teaspoon salt.
Few grains cayenne.
Whites 3 eggs.
Remove lobster meat from shell and chop finely.
Cook bread and milk ten minutes.
Add cream, seasonings, and whites of eggs beaten until stiff.
Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds.
Bake as Lobster Timbales.
Remove to serving-dish, having larger mould in centre, smaller moulds one at either end.
Pour around Lobster Sauce , sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley.
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