Lobster Timbales I

Lobster Timbales I

Ingredients:
2 lb. live lobster
2 eggs
1/4 cup stale bread

Directions:
crumbs
Chapter XXII − ENTRÉES 416
The 1918 Fanny Farmer Cookbook
Sherry wine
1/2 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 .
71
Lobster Cream I