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Lobster Cutlets

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None 2 cupfuls of lobster, chopped fine 1 tablespoonful of chopped parsley
  • • None 1 cupful of milk or cream 2 tablespoonfuls of flour
  • • None 2 tablespoonfuls of butter yolks of 2 eggs Scald the milk, rub the butter and flour together until smooth, and stir in the hot milk. Add the yolks of the eggs, beat light, take from the fire, and pour

Instructions

Step 1. Season with salt, cayenne pepper and parsley. When cool

Step 2. form into cutlets, cover with egg and bread crumbs, and fry in hot lard.