Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup cream sauce
- 1 cup cream
- 14 cup flour
- 14 tea- spoon mustard
- 2 table- spoons butter
- 2 inch thick on a platter
- salt
- cayenne
- mustard
- white pepper
Directions
1 pt. chopped lobster meat, ^/j teaspoon salt, cayenne, 14 tea- spoon mustard, 1 cup cream sauce ; mix the salt, mustard and cay- enne together and add them to the lobster meat, which has been chopped fine ; add the cream sauce : 1 cup cream and milk, 2 table- spoons butter, i/t teaspoon salt. 14 cup flour, white pepper Make a white sauce and cook until thick; add the lobster mixture; spread the mixture I/2 inch thick on a platter; when cool shape into cut- lets and dip in seasoned bread crumbs ; then in egg, and again in crumbs; cook in deep fat until brown; put a lobster claw or paper frill in the end of each cutlet. Serve with a sauce.
Mrs. W. A. Talbott.