A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Take any of the lobster remaining from table and pound it until the dark, light meat and coral are well mixed
Put with it not quite as much fine bread crumbs
Season with pepper, salt and a very little
Modern guidance to help you succeed with this vintage recipe
Pounding the lobster meat breaks down muscle fibers and releases natural proteins that act as a binder when combined with breadcrumbs, creating a cohesive mixture that holds together during cooking. The coral (roe) contains fat and proteins that enrich the mixture and help emulsify the ingredients. Breadcrumbs absorb excess moisture from the seafood, preventing soggy croquettes while creating structure that crisps beautifully when fried.
The croquette mixture can be prepared and shaped up to 1 day ahead. Place formed croquettes on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. Fry directly from cold for best results.
Store cooked croquettes in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness - do not microwave or they will become soggy.
AI-generated tips from Chef Cecil's culinary database
The croquette mixture can be prepared and shaped up to 1 day ahead. Place formed croquettes on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. Fry directly from cold for best results.
Store cooked croquettes in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness - do not microwave or they will become soggy.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
