Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
1048
Calories
81g
Protein
30g
Fat
109g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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
- 2 lb. lobster
- ½ cup soft stale bread crumbs
- ½ cup milk
- ¼ cup cream
- 2 teaspoons Anchovy essence
- ½ teaspoon salt
- Few grains cayenne
- Whites 3 eggs
Directions
1
Remove lobster meat from shell and chop finely. Cook bread and milk ten minutes. Add cream, seasonings, and whites of eggs beaten until stiff. Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds. Bake as Lobster Timbales. Remove to serving dish, having larger mould in centre, smaller moulds one at either end. Pour around Lobster Sauce I, sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg