Spanish sauce, and six mushroom-stalks chopped up very
fine. Cook well for ten minutes longer, and set the pan
on the corner of the stove to keep warm. Clean out the
shells of the Lobsters, pare off the ends, and fill the shells
vuth the prepared Lobster; lay them on a tin plate, and
pour over the remainder of the sauce. Set them in the
hot oven to bake for five minutes, remove them, put them
on a hot dish over which has been piled some watercress,
garnish with a few cooked mushrooms (see Fig. 1086), and
send to the table.
Lobster a la Creme. — Mince Mb. of Lobster-meat, put
it into a basin with 1 gill each of white sauce and
aspic jelly, 1 table-spoonful of mayonnaise sauce, and a
little pepper, salt, and nutmeg ; mix well, let it steam in
a saucepan of boiling water until quite hot, and serve in
ramakin- cases with browned breadcrumbs sprinkled over.
Lobster a la Liable. — Procure a large Lobster • put three
finely-minced shallots in a stewpan with 2oz. of butter
and the brown meat of the crab; fry until the shallots
are lightly browned, then pour in \ pint of milk, add \
table-spoonful of chutney, and season with salt, pepper,
and a small quantity of cayenne. Stir the whole over the
fire un il thickened ; chop the meat of the Lobster and stir
it into the sauce. Have ready a large metal table-shell, fill
it wit the Lobster mixture, level it smoothly over the
surface, strew a layer of grated breadcrumb over the top,
baste with 2 or 3 table-spoonfuls of warmed butter, and brown
the top under a salamander or in a brisk oven. Spread
Fig. 1087. Lobster 1 la Diable.
a folded napkin over a dish, place the shell in the middle,
garnish with fresh green parsley (see Fig. 1087), and serve.
Lobster au Gratia. — (1) Put a live Lobster in boiling fish
broth ; when cooked, drain, and split it in halves length-
wise, pick the meat out of the tail and claws, cut it into
small dice, and mix in an equal quantity of mushrooms,
also cut in dice. Put the coral of the Lobster in a
mortar with a little butter, pound, and pass it through a
fine hair sieve Put a few table-spoonfuls of bechamel
sauce in a stewpan with a little cream and melted glaze,
stir over the fire till reduced one fourth, then mix with it
the dice of Lobster and mushrooms, sprinkle in a little
cayenne, and add the pounded coral. Clean the two shells
of the Lobster, fill them with the preparation, sprinkle
breadcrumbs on the top, pour a little warmed butter over
each, and brown them under a salamander. Put a folded
napkin on a dish, lay the shells of Lobster on it, and serve
at once. ✪ Lobster a la Creme
Page 363 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Spanish sauce, and six mushroom-stalks chopped up very fine. Cook well for ten minutes longer, and set the pan on the corner of the stove to keep warm. Clean out the shells of the Lobsters, pare off the ends, and fill the shells vuth the prepared Lobster; lay them on a tin plate, and pour over the remainder of the sauce. Set them in the hot oven to bake for five minutes, remove them, put them on a hot dish over which has been piled some watercress, garnish with a few cooked mushrooms (see Fig. 1086), and send to the table.
Lobster a la Creme. — Mince Mb. of Lobster-meat, put it into a basin with 1 gill each of white sauce and aspic jelly, 1 table-spoonful of mayonnaise sauce, and a little pepper, salt, and nutmeg ; mix well, let it steam in a saucepan of boiling water until quite hot, and serve in ramakin- cases with browned breadcrumbs sprinkled over.
Lobster a la Diable. — Procure a large Lobster • put three finely-minced shallots in a stewpan with 2oz. of butter and the brown meat of the crab; fry until the shallots are lightly browned, then pour in \ pint of milk, add \ table-spoonful of chutney, and season with salt, pepper, and a small quantity of cayenne. Stir the whole over the fire un il thickened ; chop the meat of the Lobster and stir it into the sauce. Have ready a large metal table-shell, fill it with the Lobster mixture, level it smoothly over the surface, strew a layer of grated breadcrumb over the top, baste with 2 or 3 table-spoonfuls of warmed butter, and brown the top under a salamander or in a brisk oven. Spread
Fig. 1087. Lobster 1 la Diable.
a folded napkin over a dish, place the shell in the middle, garnish with fresh green parsley (see Fig. 1087), and serve.
Lobster au Gratin. — (1) Put a live Lobster in boiling fish broth ; when cooked, drain, and split it in halves lengthwise, pick the meat out of the tail and claws, cut it into small dice, and mix in an equal quantity of mushrooms, also cut in dice. Put the coral of the Lobster in a mortar with a little butter, pound, and pass it through a fine hair sieve Put a few table-spoonfuls of bechamel sauce in a stewpan with a little cream and melted glaze, stir over the fire till reduced one fourth, then mix with it the dice of Lobster and mushrooms, sprinkle in a little cayenne, and add the pounded coral. Clean the two shells of the Lobster, fill them with the preparation, sprinkle breadcrumbs on the top, pour a little warmed butter over each, and brown them under a salamander. Put a folded napkin on a dish, lay the shells of Lobster on it, and serve at once.
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Lobster a la Creme