Identifier: mrsseelyscookboo00seel (find matches)
Title: Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management
Year: 1902 (1900s)
Authors: Seely, Lida, 1854-1928
Subjects: Cookery, American Domestics cbk
Publisher: New York : Macmillan Co.
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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ce should be absorbed. Remove from the fire,stir in two eggs, and pour on a flat dish, as deep as you wishyour cutlets thick. When cold, form into cutlets with a me-dium-sized cutter, flour them lightly, dip them in beaten egg,and cover them thickly with fine sifted bread crumbs. Set thecutlets in a cool place for half an hour and then fry in deepboiling fat. Drain on paper. Garnish each one with a smallclaw and serve. Devilled Lobster with Sauce Boil two medium-sized lobsters in salted water, to which hasbeen added a little vinegar. When cool, slit them and removethe stony pouch and intestine. Pick all the meat, creamy sub-stance, and coral from the body, tail, and claws, chop very fine.Save the large shells, trim them, and arrange in a pan. In a saucepan put two tablespoons of chopped shallots withtwo ounces of butter, and fry until they are dry but not brown.Sprinkle one ounce of flour over them, fry a little longer, thenstir in pint of broth. Add the lobster, salt, white pepper, a
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LOBSTER CUTLETS. ^^^» ^F\

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