Deviled Lobster

Ingredients

• a dash of curry powder
• some dry mustard
• salt
• black pepper
• some olive oil
• an ounce of melted butter

Method

1. 1

   Mix curry powder, dry mustard, salt, black pepper, and olive oil into a paste.

2. 2

   Spread over lobster pieces, place in melted butter, and cook for ten minutes.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 32. The excerpt below is the record exactly as published.

salt, two tablespoonfuls of lemon juice and a dash of cayenne, to a smooth paste in the blazer, in which two tablespoonfuls of butter have been melt- ing. The same amount of water is added, and finally, a gill of good old Madeira. When this Is smoking hot, the pieces of duck are added and left to simmer until smoking hot, too. "A says an English bachelor whose suppers at DEVILED his Jermyn Street chambers are famous KIDNEY, feasts, *' is the most delicious morsel ever enjoyed by an epicure." Sheep's kidneys of course are used, and split in half with the skin and white mem- brane removed. Put two ounces of butter in a sauce- pan, and when hot throw in the kidneys, dust with salt and pepper and cook quickly. Throw over them a tablespoonful of onion juice, tablespoonful of Wor- cestershire sauce and four tablespoonfuls of sherry. Have your plates hot and the ale tankards brimming. With a bit of bread and some ripe old Stilton to fol- low, these make a supper fit for a saint or sinner. 79 A BACHELOR'S CUPBOARD Devils and Grills DEVILED requires a different treatment. For this, a LOBSTER dash of curry powder is stirred into a paste with some dry mustard, salt, black pepper and olive oil. Spread over the pieces of lobster, then lay them in a dish and in an ounce of melted butter

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