Curry of Lobster

Ingredients

• the meat of a lobster weighing about three pounds
• seasoning with salt
• one-fifth of a teaspoonful of cayenne
• Put three tablespoonfuls of butter into a frying-pan
• add two tablespoonfuls of flour
• a small teaspoonful of curry powder
• gradually add a cupful and a half of stock

Method

1. 1

   Cut into pieces about two inches square the meat of a lobster weighing about three pounds, and after seasoning with salt and cayenne, set it away in a cold place.

2. 2

   Put three tablespoonfuls of butter into a frying-pan, and when it has become hot, add two tablespoonfuls of flour and a small teaspoonful of curry powder.

3. 3

   Stir the mixture until it is brown; then gradually add a cupful and a half of stock, and season with salt and pepper.

4. 4

   Add the lobster, and cook six minutes longer.

5. 5

   Place small slices of crisp toast upon a warm dish, and pour the curry upon them.

6. 6

   Garnish with triangles of toast and bits of parsley.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 116. The excerpt below is the record exactly as published.

Curry of Lobster. Cut into pieces about two inches square the meat of a lobster weighing about three pounds, and after seasoning with salt and one-fifth of a teaspoonful of cayenne, set it away in a cold place. Put three table-spoonfuls of butter into a frying-pan, and when it has become hot, add two table-spoonfuls of flour and a small teaspoonful of curry powder. Stir the mixture until it is brown ; then grad- ually add a cupful and a half of sto

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