To make Lobster Loaves

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 013

Herkunftsbezeichnung(en): Französische Brötchen


Pick out all the Meat of three little Lobsters and shred it a little; take a Piece of Butter and brown it with Flour in a Sauce-pan; then stir in a little Onion and Parsley shred very fine; put in a little Pepper, a Spoonful of Anchovy Liquor, three or four Spoonsful of Gravy, and three Yolks of Eggs well beat; stir all these over the Fire in the brown Butter; then put in the Lobster and stir it together. Take three French Rolls, and cut a round Piece off from the Top of each, and pick out the Crumb, taking Care not to break Holes thro‘ the Sides of the Bread; fill up the Loaves with the Mixture you have prepared; put on the Piece you cut off from the Top, and tie them round with a Piece of Tape. Make some Dripping boiling hot in your Frying-pan, and when you have just dipp’d your Rolls in Milk, throw them into the Pan-full of scalding Liquor; when they are crisp, take them out and take off the Tape. Be sure to put three times as much Parsley as Onion. Thus you may make Shrimp or Oyster Loaves.


Hummersemmeln (Krabbensemmeln, Austernsemmeln)


Marlene Ernst

Marlene Ernst (Transkription): "To make Lobster Loaves", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 013,
online unter: (19.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.