Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 tablespoon cottolene
- 1 tablespoon flour
- 1 tablespoon chopped parsley
- 4 lbs
- 3 eggs
Directions
4 lbs. boiled lobster; Mace;
Yi cup cream; Salt;
1 tablespoon cottolene; Pepper;
1 tablespoon flour; 1 tablespoon chopped parsley.
Yolks of 3 eggs;
Mix the flour, cottolene, cream and t%% yolk together
and let come to a boiling point, but on no account, allow
it to boil. Add this and seasoning to the lobster meat,
and then place all on a dish to cool. When cold, mold with
hands into cutlets and dip first in egg and then in bread
crumbs, and fry in hot cottolene a light brown. Place a small
claw in the end of each cutlet, and serve the instant they come
from the skillet.
—Mrs. M. M. Fink.