Note 179-180 — INDEX
Reading edition
No. 179. Lobster Croquettes, No. 1.—Chop fine one pint boiled lobster meat, add half a pint bechamel sauce (No. 31) to which has been added the yolks of two eggs mixed in a little water, then add two tablespoons tomato sauce (No. 51,) little pepper, salt and nutmeg, set on ice to get cold. When thoroughly cold form into croquettes, roll in crumbs and beaten egg then in crumbs again and fry in hot fat. Drain and serve.