Deviled Lobster

Ingredients

• three minced shallots
• two ounces of butter
• half a pint of milk
• half a tablespoonful of chutney
• a small quantity of cayenne
• lobster chopped
• three tablespoonfuls of warmed butter

Method

1. 1

   Fry shallots in butter until lightly browned, then add milk, chutney, salt, pepper, and cayenne.

2. 2

   Stir until thick, then add chopped lobster.

3. 3

   Fill a metal shell with the mixture, top with breadcrumbs, baste with butter, and brown in the oven.

4. 4

   Garnish with parsley.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 42. The excerpt below is the record exactly as published.

Deviled Lobster. Put three minced shallots in a stewpan with two ounces of butter and the brown meat of the crab; fry until the shallots are lightly browned, then pour in half a pint of milk, add half a tablcspoonful of chutney, and season with salt, pepper and a small (juantity of cayenne. Stir the whole over the fire until it is thick, then put in the lobster chopped. Have a metal table shell, fill it with the lobster mixture, strew a layer of grated breadcrumbs over the top, baste with three tablespoonfuls of warmed butter

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