Lobster Cutlets with Cream Sauce

Côtelettes de Homard à la Crème


Put into a stewpan half a pint of new milk, an eschalot peeled, and one small blade of mace, boil together for three or four minutes, then mix it on to two ounces of butter and the same of fine flour that have been fried without discolouring; stir these both together till they boil, then season with a tiny dust of cayenne pepper, a pinch of salt, a very tiny dust of nutmeg, a saltspoonful of essence of anchovy, and one ounce of pounded live spawn or a few drops of Marshall’s liquid carmine, then add three raw yolks of egg and stir the sauce over the fire until it thickens, but do not allow it to boil, then wring it through the tammy and mix with it the meat from a good-sized freshly cooked lobster that is cut up in little dice shapes, then put the mixture away to get cold, and when cool take about a small dessertspoonful of the mixture for each cutlet, put it out on a floured board or slab and roll it into a ball, using as little flour as possible for the purpose, then dip into whole beaten up egg, and then drop it into freshly made white breadcrumbs and roll again, then, with a palette knife, form the balls into cutlet shapes, being careful not to make them very large, the small ones being prettier when finished, place these in a frying basket and fry them in clean boiling fat for about two and a half minutes; when a pretty pale golden colour take up on a rack, then dish up on a potato border or fried croûton of bread cut in the shape of a border, and garnish the centre with crisply fried green parsley, place a little stalk of green raw parsley or the top part of the small claws of the lobster in the top of each cutlet (frills can also be used if liked), and then serve with cream sauce made from the lobster bones round the base.

Cream Sauce

Put the bones from the lobster into a stew-pan with two sliced onions, a bunch of herbs, thyme, parsley, bayleaf, two peppercorns, black and white, a pinch of salt, the juice of a lemon and one and a half pints of water; bring to the boil, then skim and cook for about twenty minutes. Put one and a half ounces of butter and the same of fine flour into a stew-pan, fry together without discolouring, then strain three quarters of a pint of the liquor from the bones and mix both together, stir over the fire till it boils, then add a tiny dust of cayenne pepper, a pinch of salt, half an ounce of pounded live spawn or a little carmine (Marshall’s) to make the sauce a pale salmon colour (re-boil if using spawn), then add half a gill of cream, six or eight drops of lemon juice, tammy and make quite hot in the bain marie and use. This is a nice dish for an entrée for dinner, luncheon, and can also be served for a breakfast dish without the sauce.