LOBSTER NEWBURG


1 pint of lobster meat
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 teaspoonful of onion juice
1 saltspoonful of white pepper
1/2 saltspoonful of grated nutmeg
Yolk of one egg
A dash of cayenne
Chop the boiled lobster rather fine with a silver knife, and add to it all
the seasoning. Rub the butter and flour together in a saucepan, add the
milk, stir until you have a smooth, thick paste, add the yolk of the egg,
cook a moment longer, add the lobster, and turn out to cool. When cold,
form into cutlet shaped croquettes, dip in egg, roll in bread crumbs,
and fry in deep hot fat. Put a small claw in the end of each cutlet to
represent the bone. Serve with these either cream sauce or sauce tartar.
This quantity should make eight cutlets.



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