Coquilles of Lobster

Ingredients

• two tablespoonfuls of finely chopped onion
• a tablespoonful butter
• a cupful of white stock
• half a cupful chopped mushrooms
• two cupfuls finely cut lobster meat
• a tablespoonful minced parsley

Method

1. 1

   Cook onion in butter for fifteen minutes.

2. 2

   Make a cream sauce with butter, flour, and white stock.

3. 3

   Add chopped mushrooms, lobster meat, parsley, and season.

4. 4

   Cook together for ten minutes, then fill shells with the mixture, pour sauce over, sprinkle with bread crumbs, bag, and bake until browned.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 10. The excerpt below is the record exactly as published.

Coquilles of Lobster. — Cook two tablespoonfuls of finely chopped onion in a tablespoonful butter for fifteen minutes. Have ready a cream sauce made by melting to- gether over the fire a tablespoonful each of butter and flour, then thinning with a cupful of white stock that has been cooked with a small bouquet of sweet herbs. Salt and pepper to taste, and if you like add half a cupful STANDARD PAPER BAG COOKERY 29 chopped mushrooms and their liquor. Add to the lightly browned onions two cupfuls finely cut lobster meat, a tablespoonful minced parsley

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