Lobster Croquettes
- 2 cups chopped lobster meat
salt, pepper and cayenne
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon parsley
2 hard-cooked egg yolks
1 cup Croquette Sauce
Mix ingredients in order given; shape in croquette or chop form; dip in crumbs, egg and crumbs. Fry in deep fat. If in chop form, make incision and insert small lobster claw.
Meat, Rice and Tomato Croquettes
- 1 cup chopped meat
4 cups hot rice
1 cup Croquette Sauce made with tomato instead of milk
salt, pepper and cayenne
lemon juice
onion juice
Mix ingredients in order given; shape; dip in crumbs, egg and crumbs; fry in deep fat.
Fontage Cups or Timbale Cases
- ½ cup flour
½ teaspoon salt
1 tablespoon olive oil
1 egg yolk
cayenne
⅓ cup milk
Mix ingredients in order given until smooth, strain, and let stand over night in a warm place. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain.
These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.