Cut a cooked lobster in two. Remove the meat from
the shell and claws, and cut it into small pieces. Heat
a tablespoonful of butter in a saucepan, add the pieces
of lobster, and cook for three minutes over a brisk fire.
Add a dash of sherry wine and later one cup of cream,
and let it boil. Mix a heaping tablespoonful of flour
with a small piece of butter and stir in to thicken the
cream. Season with salt and Cayenne pepper. Remove
from the fire. When partly cooled fill into the cleaned
shells, sprinkle over them bread crumbs✪ Lobster Newport Style, grated Par-
mesan cheese, and butter, and brown them in the oven
to a golden colour. Serve on folded napkins.
BAKED LOBSTER A LA GERANT ^
Split a live lobster in two and crack the shells of the
claws. Remove the creamy part (tomalley) from the
body for later use. Bake the lobster for about twelve
minutes. Remove the meat from the claws only.
Chop fine, add a teaspoonful of mixed English mustard,
a tablespoonful of Worcestershire sauce, one of melted
butter, and then a little paprika, chopped chives, salt,
and the creamy part of the lobster. Mix well. Spread
this preparation over the partly cooked lobster, also
bread crumbs and a little butter✪ Baked Lobster A La Gerant, and brown in the oven
for five or eight minutes, so as to have the lobster thor-
oughly cooked. Serve with lemon and garnish with
parsley.
LOBSTER A LA BERCY &&
Chop fine one small onion, two shallots, and two medium-
sized mushrooms, and fry them in olive-oil without
attaining colour. Cut up a live lobster, the tail into five
pieces, the claws into two, and the body lengthwise.
Remove the food bag. Retain the creamy part of the
42
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
body. Saute the lobster for a few minutes with the
chopped onion, etc. Season with salt and pepper and
moisten with a gill of Sauterne wine. Cover the pan
and cook for fifteen minutes; then remove the pieces
from the shells and put them in a deep entree dish to
keep warm. Add one-half cup of Veloute sauce to the
reduced liquid of the lobster, also the tomalley, the juice
of one-half lemon, three ounces of table butter, and
chopped chives and parsley. Stir well so the sauce will
be smooth. Pour over the lobster and serve with toast.
CLAMS CHATHAM STYLE ^
Steam twenty-four large Duxbury clams for five minutes
Take the clarns out of the shells and remove the hard
parts. Strain the juice. With some butter, flour, and a
part of the clam juice prepare a sauce of ordinary thick-
ness; season to taste, and add a little chopped parsley✪ Lobster A La Bercy
and chives. Put two clams in each shell, cover them
with a tablespoonful of the sauce, put a very thin slice
of bacon over them, and brown in the oven. Serve on
napkin with lemon.
QUAHAUG CLAMS (STUFFED) ✪ Quahaug Clams (Stuffed)
Page 23 · 5 recipe records on this page
Presented as published in 1910. 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
Cut a cooked lobster in two. Remove the meat from the shell and claws, and cut it into small pieces. Heat a tablespoonful of butter in a saucepan, add the pieces of lobster, and cook for three minutes over a brisk fire. Add a dash of sherry wine and later one cup of cream, and let it boil. Mix a heaping tablespoonful of flour with a small piece of butter and stir in to thicken the cream. Season with salt and Cayenne pepper. Remove from the fire. When partly cooled fill into the cleaned shells, sprinkle over them bread crumbs, grated Parmesan cheese, and butter, and brown them in the oven to a golden colour. Serve on folded napkins.
BAKED LOBSTER A LA GERANT ^
Split a live lobster in two and crack the shells of the claws. Remove the creamy part (tomalley) from the body for later use. Bake the lobster for about twelve minutes. Remove the meat from the claws only. Chop fine, add a teaspoonful of mixed English mustard, a tablespoonful of Worcestershire sauce, one of melted butter, and then a little paprika, chopped chives, salt, and the creamy part of the lobster. Mix well. Spread this preparation over the partly cooked lobster, also bread crumbs and a little butter, and brown in the oven for five or eight minutes, so as to have the lobster thoroughly cooked. Serve with lemon and garnish with parsley.
LOBSTER A LA BERCY &&
Chop fine one small onion, two shallots, and two mediumsized mushrooms, and fry them in olive-oil without attaining colour. Cut up a live lobster, the tail into five pieces, the claws into two, and the body lengthwise. Remove the food bag. Retain the creamy part of the
When Served.
Guests.
Remarks.
body. Saute the lobster for a few minutes with the chopped onion, etc. Season with salt and pepper and moisten with a gill of Sauterne wine. Cover the pan and cook for fifteen minutes; then remove the pieces from the shells and put them in a deep entree dish to keep warm. Add one-half cup of Veloute sauce to the reduced liquid of the lobster, also the tomalley, the juice of one-half lemon, three ounces of table butter, and chopped chives and parsley. Stir well so the sauce will be smooth. Pour over the lobster and serve with toast.
CLAMS CHATHAM STYLE ^
Steam twenty-four large Duxbury clams for five minutes. Take the clams out of the shells and remove the hard parts. Strain the juice. With some butter, flour, and a part of the clam juice prepare a sauce of ordinary thickness; season to taste, and add a little chopped parsley and chives. Put two clams in each shell, cover them with a tablespoonful of the sauce, put a very thin slice of bacon over them, and brown in the oven. Serve on napkin with lemon.
QUAHAUG CLAMS (STUFFED)
Records on this page
Lobster Newport StyleBaked Lobster A La GerantClams Chatham StyleLobster A La BercyQuahaug Clams (Stuffed)