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Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

LOBSTER CUTLETS

(Boston Cooking-School Cook Book, 1896)


    2 cups chopped lobster meat.
    1/2 teaspoon salt.
    Few grains cayenne.
    Few gratings nutmeg.
    1 teaspoon lemon juice.
    Yolk 1 egg.
    1 teaspoon finely chopped parsley.
    1 cup Thick White Sauce.


Mix ingredients in order given, and cool.
Shape in form of cutlets, crumb, and fry same as croquettes.
Make a cut at small end of each cutlet, and insert in each the tip end of a small claw.
Stack around a mound of parsley.
Serve with Sauce Tartare.
 

 

 

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