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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Easy to eat, the picking is done! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking/preparation time approximate. Ingredients:
1 egg yolk |
2 cups lobsters, chopped |
1 teaspoon parsley, minced |
1 tablespoon chili sauce |
1/4 teaspoon salt |
1/4 teaspoon prepared mustard |
2 eggs, well beaten |
breadcrumbs |
oil or fat, for frying |
4 tablespoons butter |
4 tablespoons flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup milk |
Directions:
1. White Sauce: Melt butter and blend in dry ingredients. Add milk gradually, stirring constantly until mixture thickens.
2. Pour a little of the hot white sauce over the beaten egg yolk.
3. Return to the pan and cook for a minute; remove from heat.
4. Add lobster, parsley, chili sauce, salt and mustard.
5. Chill.
6. When cold enough to hold shape, form into cone shapes or balls.
7. Preheat oil or fat to 375F in a fryer or large saucepan.
8. Dip croquettes into the beaten eggs, then in bread crumbs.
9. Fry in hot fat until golden; drain on paper towels.
10. Variation: omit chili sauce and mustard; add 2 tablespoons of lemon juice, 1/8 teaspoon cayenne and a dash of nutmeg.
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