Dinner
Lobster cutlets
Marion Harland’s original method for Lobster cutlets, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Two cupfuls of minced lobster seasoned with a quarter teaspoonful of salt, a dash of paprika, and one teaspoonful, each, of lemon juice and minced parsley.
- Moisten with one cup of thick drawn butter and the beaten yolk of one egg.
- egg and crumb them, let them stand for one hour on ice, then fry in deep, hot butter.
Historical transcription
Source method
- 1
Two cupfuls of minced lobster seasoned with a quarter teaspoonful of salt, a dash of paprika, and one teaspoonful, each, of lemon juice and minced parsley. Moisten with one cup of thick drawn butter and the beaten yolk of one egg. When cool, shape into cutlets; egg and crumb them, let them stand for one hour on ice, then fry in deep, hot butter.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.