Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- four ounces of the freshest shrimps
- a saltspoonful of salt
- an ounce of butter
- three quarters of a pound of the flesh of a couple of fine fresh lobsters
- one must be a hen lobster
- one only in part
- salt
- mace
- cayenne
Directions
(_A Superior Entrée._)
Prepare and pound with exceeding nicety, by the preceding receipt for Potted Lobsters, about three quarters of a pound of the flesh of a couple of fine fresh lobsters, of which one must be a hen lobster; add to it, when it is partially beaten, an ounce and a half of sweet new butter, a saltspoonful of salt, and about two-thirds as much of mixed mace and cayenne, with a dessertspoonful of the inside coral, the whole of which should be rubbed with a wooden spoon through a hair sieve, to be in readiness for use. When all these ingredients are well blended, and beaten to the finest and smoothest paste, the mixture should be tested by the taste, and the seasoning heightened if needful; but, as the preparation is very delicate, it should not be over-spiced. Mould it into the form of small cutlets about the third of an inch thick, stick into each a short bit of the smallest claws, strew the coral lightly over them so as to give them the appearance of being crumbed with it, arrange them round the dish in which they are to be sent to table, place them in a very gentle oven for eight or ten minutes only to heat them through, or warm them in a Dutch or American oven, placed at some distance from the fire, that the brilliant colour of the coral may not be destroyed; and pour into the centre some good _béchamel_ (see page 108), or the Lady’s Sauce, or the Cream Sauce of Chapter IV. A very white sauce best contrasts with the colour of the cutlets. This is an excellent and elegant dish, of which an admirable variety is made by the addition of three or four ounces of the freshest shrimps, quickly shelled, and chopped before they are thrown into the mortar, with half an ounce of butter and a little spice. All the coral can be added to the cutlets at pleasure; but it is generally in request for many purposes, and is required for this one only in part.
_Obs._—As lobsters are well known to be the most indigestible of shell fish, and as they sometimes prove dangerously so to persons out of health, these pounded preparations are the best and safest forms in which they can be served: they should at all times be beaten to a smooth, _fibreless_ paste, before they are taken from the mortar; and no fish that is not entirely _fresh_ should ever be used for them. Prawns may be advantageously served in the same manner.
For Indian Lobster Cutlets, see Chapter of Foreign Cookery.