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