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LOBSTER RISSOLES

Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
 

INGREDIENTS

    • 1 large lobster-boiled.
    • 2 table-spoonfuls of butter.
    • Yolks of 3 eggs.
    • Handful of bread-crumbs.
    • 1 table-spoonful of anchovy sauce.
    • Cayenne, salt, and chopped parsley to liking.
     

Pick the meat from the boiled lobster, and pound it in a Wcdgewood mortar with half the coral, seasoning with salt and cayenne pepper.

When you have rubbed it to a smooth paste with the butter, add a table-spoonful of anchovy sauce and the yolk of an egg, well beaten.

Flour your hands well and make the mixture into egg-shaped balls.

Roll these in beaten egg, then in bread-crumbs, and fry to a light brown in sweet lard, dripping, or butter.
 

For the Sauce.

    • The coral of the lobster rubbed smooth.
    • 1 teaspoonful anchovy sauce.
    • 4 table-spoonfuls melted butter.
    • 1 table-spoonful of cream.
     

Have ready in a saucepan 4 table-spoonfuls of melted butter; the remainder of the coral of the lobster pounded fine, and stirred in carefully, and a teaspoonful of anchovy sauce.

Let this heat almost to boiling; add the cream, and pour hot over the rissoles when you have arranged these upon a heated dish.

Garnish with parsley or cresses.
 

The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

 

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