Creamed Lobster a la New York

Ingredients

• A cold boiled lobster
• one-half cupful of butter
• four tablespoonfuls of cracker crumbs
• the yolks of three hard-boiled eggs
• yolk of one raw ^g^
• a dash of dry mustard
• one cup of rich milk

Method

1. 1

   Mix butter, yolks of hard-boiled eggs, and mustard to a smooth paste.

2. 2

   Heat in a chafing dish, gradually add milk and beaten yolk of raw egg, then add cracker crumbs and lobster.

3. 3

   Toss until heated and serve on toast.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 141. The excerpt below is the record exactly as published.

CREAMED LOBSTER A LA NEW YORK. A cold boiled lobster picked in pieces, one-half cupful of butter, four tablespoonfuls of cracker crumbs, rolled fine and the yolks of three hard- boiled eggs, yolk of one raw ^g^ and a dash of dry mustard. Mix salt and pepper with the dry lobster to season it more highly, one cup of rich lU CHAFING DISH RECIPES. milk. Mix the butter, yolks of the hard-boiled eggs and mustard to a smooth paste. Heat in the chafing dish and add gradually the milk and beaten yolk of the raw egg, then add cracker crumbs and lobster. Toss the mixture about with fork and spoon until thoroughly heated. Serve on toast. Mrs. Jane Merriam. CALF'S LIVER AND MUSHROOMS. Take part of a calf's liver which has been stewed gently in butter and a little water in the morning and cut it into small, even squares. Mix with one-half pound of butter, the yolks of three hard-boiled eggs, put into the chafing dish and add seasoning of salt, a very little cayenne pepper, and a pinch of dry mustard. When heated, put in the liver and part of a can of mushrooms sliced. When it has cooked five minutes add a small glass of Madeira and serve with hot toast. Mrs. N. Sampson. DRIED BEEF AND EQQS. Put a piece of butter the size of a walnut in the chafing dish. Lay in several slices of chipped beef and cover for three minutes. Have three eggs, well beaten in a bowl and two tablespoonfuls of milk ready. As soon as the beef gets hot stir in the eggs, pepper, and a little salt, stirring all the time from the bottom. A little finely chopped lettuce is an addition. Mrs. A. Trall. CREAMED CHICKEN. Boil a chicken until tender the usual way. When cold, or whue hot, as you prefer, place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown, heat thoroughly and add one cup of rich milk

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