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 |
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Lobster | 100g cooked | 98 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 breakfastcupful of chopped lobster meat
- three slices of stale bread about 2 inches thick
- two pieces of feeler into
- a pint of milk
- one whole
- 2 ozs
- 2 teaspoonsful of anchovy essence
- 7 also
- nutmeg
- salt
- pepper
Directions
slices of stale bread about two inches thick, vermicelli.
egg (one whole and one extra yolk).
frying fat. a little milk.
1 breakfastcupful of chopped
lobster meat.
2 ozs. butter.
1 oz. flour.
3 of a pint of milk or fish stock
2 teaspoonsful of anchovy essence.
salt, pepper, nutmeg.
Cut three slices of stale bread about 2 inches thick ; then with a round cutter ; stamp them into rounds about 3 inches in diameter ; hollow out the centre, leaving a neat case of bread ; cut out a little round top for each case ; dip the cases for a second or two in milk ; then let them drain ; melt the butter in a small saucepan ; stir in the flour smoothly, and cook over the fire for a few minutes without browning ; next add the stock or milk ; stir until this boils ; add a few drops of lemon-juice, a few grains of nutmeg, and salt and pepper to taste ; let the sauce cool slightly ; then add the beaten yolk of egg and the chopped lobster and anchovy essence ; stir the mxiture over the fire for a few minutes to cook the egg. Brush each bread case all over with beaten egg ; then, instead of covering them with bread-crumbs in the usual way, use broken vermicelli ; have a pan with fry- ing fat deep enough to cover the cases, otherwise it is im- possible to fry them a uniform tint ; fry a golden brown ; then drain well on paper ; do not forget to fry the “ lids’7 also. Fill each case with the lobster mixture, heaping it up slightly ; put on the little lids, and stick one or two pieces of feeler into each. Serve on a lace paper either hot or cold.
Mrs. Evans.
HOME RECIPE BOOK