Deviled Lobster

Ingredients

• Make a white sauce of 4 tablespoonfuls of butter
• 4 tablespoonfuls of flour
• a pint of cream
• salt
• cayenne
• minced parsley
• red pepper
• a teaspoonful of onion juice
• a teaspoonful of Worcestershire sauce
• a pinch of mustard
• a few drops of tabasco
• a pint of lobster meat

Method

1. 1

   Make a white sauce with butter and flour, add cream, salt, cayenne, and parsley.

2. 2

   Parboil red pepper cut in strips and add to the sauce with onion juice, Worcestershire sauce, mustard, and tabasco.

3. 3

   Re-heat with lobster meat and serve on rounds of buttered toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 5. The excerpt below is the record exactly as published.

e teaspoonful of Worcestershire sauce, one- half teaspoonful lemon juice, seasoning of salt, pepper, red pepper and paprika, two heaping tablespoonfuls of butter, two tablespoonfuls of flour, one cupful of milk and buttered breadcrumbs. Put the butter and flour into a saucepan and mix over the fire ; add gradually the milk and stir until boil- ing; add the seasonings, the Worcestershire sauce, chopped parsley, and lemon juice ; allow to boil for five minutes, stirring all the time, then add the crab meat, and the yolks of the eggs rubbed through a sieve. Arrange in crab shells. Cover with buttered breadcrumbs. Bake in a hot oven for fifteen minutes. Serve hot, decorated with sprigs of parsley. DEVILED CRABS. Two cans of crabs. Add 1^2 cups of grated bread crumbs, 1 teacup of vinegar, 2 heaping teaspoons of butter, 2 tea- spoons of mustard of ordinary strength, a little salt and black pepper, saltspoon of cayenne pepper, the yolks of 3 hard- boiled eggs and one raw, one well beaten. After mixing fill the shells, cover with breadcrumbs and bits of butter and bake. Serve hot. — Mrs. J. B. Singleton. LOBSTER A LA NEWBURY. Two cups lobster, V-2 cup sherry, yolks of 3 eggs, 1 cup cream; seasoning. As soon as the water is boiling in hot FISH 15 water pan, put the cream into chafing-dish, and when thor- oughly heated add the beaten yolks, stirring constantly. After the sauce has thickened add lobster and sherry, and as soon as heated through, serve. DEVILED LOBSTER. Make a white sauce of 4 tablespoonf uls of butter, and when bubbling hot add 4 tablespoonfuls of flour, a pint of cream, salt, cayenne and minced parsley. Parboil a red pepper cut in strips; add this to the sauce with a teaspoonful each of onion juice, Worcestershire sauce, a pinch of mustard and a few drops of tabasco. Re-heat, with a pint of lobster meat. Serve on rounds of buttered toast. SMOKED SALMON" Is first soaked and then broiled, served with melted butter and lemon. Beware of salting salt fish. Taste first. A SAVORY SALMON. One cupful of boiled salmon (canned salmon may be used), 3 eggs, 3 tablespoonfuls of butter, 2 tablespoonfuls of bread- crumbs, one tablespoonful of chopped parsley, salt and pepper to taste. Flake the fish, add the eggs beaten, the bread- crumbs, butter, parsley, salt and pepper. Lay on a buttered platter, cover and steam for half an hour. Serve hot, deco- rated with peas. CURRIED SALMON. One can of salmon. Put 1 large spoon of butter in chafing dish, add salmon, 1 ounce of curry powder, 1 tablespoon of Worcestershire sauce, wineglass of sherry wine, juice of 1 lemon, little salt, teaspoon mustard, little cayenne pepper. Cook few minutes and serve very hot.— Mrs. J. R. Singleton. SALMON TIMBALES. Take 1 can of salmon or % of a pound of cold cooked sal- mon free from skin and bones, 2 heaping tablespoonfuls of 16 FISH butter, 2 tablespoonf uls of milk, 14 of a pound of fine bread- crumbs, 3 eggs, a teaspoonful of lemon juice

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