Biscuit of Lobster with Oyster Crab

Ingredients

• A half pint of oyster crab
• a half pound mushrooms
• four shallots
• one tablespoon butter
• one tablespoon mayonnaise dressing
• lemon juice
• pepper
• salt
• pinch mustard for seasoning to taste

Method

1. 1

   Peel and cook mushrooms in water, pepper, salt, and two tablespoons sherry for fifteen minutes; when cold, take out eight button mushrooms and chop the rest very fine.

2. 2

   Chop the shallots; put in little butter and fry.

3. 3

   Put your cooked lobster meat through the machine once.

4. 4

   Stir the butter to a cream; add the lobster to the butter, then the fried shallots and the chopped mushrooms; flavor with pepper, salt, and mustard; spread on round pieces of buttered toast.

5. 5

   On top of each, put in the center one of the mushrooms that were left for decoration.

6. 6

   Garnish with lobster claws and parsley.

7. 7

   Serve before the soup.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 21. The excerpt below is the record exactly as published.

Biscuit of Lobster with Oyster Crab, for Eight Persons Biscuit au Homard et au Crabe d’Huitre A half pint of oyster crab, small lobster, a half pound mushrooms, four shallots, one tablespoon butter, one tablespoon mayonnaise dressing, lemon juice, pepper, salt, pinch mustard for seasoning to taste

Cook this with the app: pantry check, scaling, and the assistant.