Creamed Lobster with Pastry a l’Americaine

Ingredients

• two cups of lobster
• two cups milk
• one tablespoon butter
• two tablespoons flour
• flavor with sherry
• pepper
• salt
• some cream

Method

1. 1

   Simmer lobster and milk for about ten minutes.

2. 2

   In a saucepan, melt butter, add flour, then the milk from the lobster.

3. 3

   Flavor with sherry, pepper, and salt, then add lobster and cream.

4. 4

   Serve on a platter with pastry and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 153. The excerpt below is the record exactly as published.

Creamed Lobster with Pastry a l’Americaine Homard a la Creme, Patisserie a V Americaine Cook lobster for eighteen minutes; leave in the water until cold; then take out; remove the meat from the shell and cut in small pieces. Put two cups of lobster with two cups milk in a pan on the stove to simmer for about ten minutes. Put in a saucepan one table¬ spoon butter, two tablespoons flour; add the milk from the lobster; flavor with sherry, pepper, salt; add the lobster. Last add some cream; put on a platter with the claws all around and between each put a half moon of pastry and some parsley. 106 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Terrapin of Lobster, a la Ericsson Hammond Homard au Terrapin , a la Ericsson Hammond Cook a two and a half pound lobster in water and salt for eighteen minutes; leave in the broth until cold; break open; remove the meat; save the head, tail, and small claws for decoration. Cut lobster in pieces and put on stove with one and a half cups milk. In the mean¬ time, hard boil three eggs; work the yolks very fine in a pan, free from lumps; add yolks of three raw eggs, half a cup cream, pepper, salt, three spoons sherry. Put one tablespoon butter

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