Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/404

This page has been validated.

Time.—½ hour after the paste is made. Average Cost, 1s. 8d., exclusive of the paste. Sufficient for 8 or 9 patties. Seasonable from April to October.

540.—LOBSTER, POTTED. (Fr.Terrine de Homard.)

Ingredients.—2 lobsters, 6 ozs. of butter, ground mace, grated nutmeg, salt and pepper.

Method.—Remove the meat carefully from the shell, keeping the pieces as large as possible. Put them into a baking-dish with ½ of the butter, add a sprinkling of mace and nutmeg, season well with salt and pepper, cover with a dish or 2 or 3 folds of well-greased paper, and bake in a gentle oven for about 1 hour. Lift the pieces of lobster carefully into small pots, and pack them as close together as possible, otherwise a large amount of butter will be required. Strain the butter over them, and when cold cover with clarified butter.

Time.—1¼ to 1½ hours. Average Cost, for this quantity, 3s. 6d. to 4s. 6d. Sufficient for 5 or 6 small pots.

541.—LOBSTER, RAGOÛT OF. (Fr.Ragoût de Homard.)

Ingredients.—1 large lobster, 1 gill of white sauce, No. 222, ½ a gill of fish stock or water, 2 yolks of eggs, 1 oz. of butter, mace, pepper and salt.

Method.—Remove the flesh from the shell, keeping it as whole as possible, and divide into pieces 1 inch square. Pound the spawn in a mortar with the butter, add a pinch of mace and salt and pepper to taste, and pass the mixture through a fine sieve. Put the sauce and stock into a stewpan, boil up, season to taste, and add the yolks of eggs, spawn, butter and lobster. Cook gently for a few minutes to remove the raw taste of the eggs, then serve.

Time.—About ½ an hour. Average Cost, 2s. 6d. to 3s. Sufficient for 5 or 6 persons. Seasonable, from April to October.

542.—LOBSTER RISSOLES. (Fr.Rissoles de Homard.)

Ingredients.—1 small lobster, puff-paste trimmings, 1 yolk of egg 1 or 2 tablespoonfuls of white sauce or fish sauce, ½ a teaspoonful of finely-chopped parsley, cayenne, egg and breadcrumbs, frying-fat.

Method.—Remove the flesh of the lobster from the shell, and chop it finely. Put it into a saucepan with the yolk of egg, white sauce, parsley, and a pinch of cayenne, and stir over the fire until thoroughly hot. Season to taste, turn it on to a plate, and put aside until cold. Roll the paste out as thinly as possible, stamp out into rounds about 2 inches in diameter, and place a little of the lobster preparation in the