The 1918 Fanny Farmer Cookbook

Sherry wine

/2 cup heavy cream

Salt and pepper

Split lobster, remove intestinal vein, liver, and stomach. Crack claw shells with mallet, then

remove all meat, scraping as close to shell as possible to obtain the color desired. Force meat

through a sieve, add bread crumbs, cream, eggs slightly beaten, and salt, pepper, and Sherry

wine to taste. Fill small timbale moulds two−thirds full, place in iron frying−pan, and pour in

boiling water to two−thirds the depths of the moulds. Place over moulds buttered paper and

cook on the range until firm, keeping water below the boiling−point. Remove from moulds

and

serve with Hot Mayonnaise .

Lobster Cream I

lb. lobster

teaspoons

Anchovy sauce

/2 cup soft stale

bread crumbs

/2 teaspoon salt

/2 cup milk

Few grains cayenne

/4 cup cream

Whites 3 eggs

Remove lobster meat from shell and chop finely. Cook bread and milk ten minutes. Add

seasonings, and whites of eggs beaten until stiff. Turn into one slightly buttered timbale

cream,

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.

Lobster Cream II

cup chopped

lobster meat

Few drops onion

juice

tablespoon butter

egg yolks

tablespoon flour

/3 cup milk

teaspoon salt

Chapter XXII − ENTRÉES

417