Fritot of Lobster à la St. Remo from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove the flesh from a freshly cooked lobster and cut the back fillet in slices about one eighth of an inch thick; season these with a little cayenne, mignonette pepper, a little salad oil, a litt...
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Ingredients
- tomato
- pips
- lobster
- parsley
- tomatoes
- essence of anchovy
- lemon juice
- salad oil
- mignonette pepper
- cayenne
- cooked lobster
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