This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Lobster in the shell; scalloped lobster made by cutting the meat of cooked lobster small, putting it in a yellow sauce containing onions, wine, yolks, etc., filling plated scallop shells or the back shell of the lobsters with it; crumbs and butter on top; baked.
Same as cutlets except the shape.
Smaller patties filled with chopped lobster in cream sauce.
Cold; the lobster boiled in ordinary court-bouillon; the creamy part from the head with the coral, and some yolks and mustard stirred with oil, to make mayonnaise; the lobster-meat sliced in a bowl, and sauce poured over.
Like devilled crabs; lobster-croquette preparation filled in the pieces of lobster shell; crumbed, buttered, baked.
Lobster meat cut small in creamy sauce; used to stuff tomatoes, which are then placed with the aperture downwards in little patty pans and steamed; served hot or cold, with fish-quenelles and sauce, or in aspic.
Meat of a boiled lobster in a stewpan with mustard, vinegar, cayenne, and flour-and-butter for thickening; covered, simmered 5 minutes, glass of sherry added; served hot with lemon.
English; lobster-croquette mixture containing eggs, boiled in a mould for an hour; served with lobster sauce.
Pieces of lobster alternately with slices of bacon strung on a skewer; buttered; broiled.
The preceding and similar jellied forms set in small moulds, called mazarin moulds.
(1) One quart stock to I can lobster, 1 cup milk, 2 yolks, parsley, pepper, salt, flour-and-butter worked together enough to thicken it. (2) Fish broth, 2 qts.; 1 can lobster, milk thickened with starch added, and butter and seasonings.
Fried vegetables and aromatics, broth, wine, and lobsters boiled together; curry powder, pounded lobster shells, butter and flour boiled in the liquor; lobster meat in the tureen, and the curry soup strained over it; rice separate.
Made of rice and lobster. Butter, onions, ham, salt pork, and parsley fried together; cut-up lobsters in shell thrown in; wine, broth, seasonings; boiled an hour. Lobster meat and shells pounded in a mortar, passed through seive; rice the same; broth passed through seive, lobster liquor added, and sherry; not boiled; served with fried sippets of bread.
(1) White butter-sauce with lobster coral to color it, and lobster cut in small dice. (2) Butter sauce, salt, white pepper, nutmeg, cayenne, lemon juice, anchovy essence, lobster butter, strained; lobster meat cut small added; it ought to be pink in color.
Coral and eggs of cooked lobsters pounded in a mortar, mixed with equal quantity of butter; rubbed through a seive.