The preparation and ingredients are the same as those given under No. 38 and 39, Fish Croquettes or Cutlets.
No. 51—LOBSTER RAGOUT IN SHELLS OR ON TOAST.
Quantity for 6 Persons.
- 2 lobsters, 3 lbs.
- ⅛ lb. of butter
- 2 tbsps. of flour
- ½ pt. bouillon
- 1 tsp. of meat extract
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of sugar
- 1 tbsp. of lemon juice
- 4 pepper-corns
- 1 clove
- ¼ bay-leaf
- ⅛ of an onion
- 2 tbsps. of Madeira
- ⅛ pt. of white wine
- ¼ pt. of champignons
- 3 truffles
- 1 cup tomatoes
Preparation: The lobster is prepared as given under [No. 48]. After the lobster is cooked, all meat is picked out, reserving the coral, which is pulverized. The ⅛ lb. of butter is browned with the flour, bouillon or water added and the coral put in. Meat extract, salt, pepper, sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and tomatoes added and smooth. It is strained and must be about ¾ of a pint, this is all cooked ½ hour. This gravy must be very savory. The champignons are cut into small pieces, the truffles peeled and chopped, then add the champignons, truffles and lobster to the strained gravy. This mixture is filled into buttered shells or small molds and baked in the oven for 5 to 10 minutes. Serve on slices of toast.
Remarks: This is a fine side dish.
No. 52—BAKED LOBSTER.
Quantity for 6 Persons.
The preparation and ingredients are the same as given under [No. 48]. When the lobster is cooked and split, hot butter is dripped on and the lobster baked in it for 10 to 15 minutes.
A mayonnaise dressing and chopped pickles are nice with it.