Deviled Lobster

Ingredients

• the meat from two lobsters
• one pint of cream
• two tablespoons of butter
• one tablespoon of mustard
• a speck of cayenne
• salt, pepper
• a scant pint of bread crumbs

Method

1. 1

   Boil cream, mix flour, mustard, and pepper, add to boiling cream, and cook for 2 minutes.

2. 2

   Add lobster, salt, and cayenne, boil for 1 minute.

3. 3

   Fill shells or baking dish, cover with crumbs, and brown in a hot oven for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 22. The excerpt below is the record exactly as published.

ven tablespoon of mustard, two of brown sugar, salt to taste — I am quoting Grandmother — quarter cup of pep- per corns, stick of cinnamon, and four cloves. Cover crock with an old plate and simmer in oven one hour. These are to be served cold and will keep in the crock, if kept cool, for two weeks. READY-TO-EAT SUPPERS 108 As creamed potatoes, save for the final browning, can be prepared in the morning, they are very delicious to serve with the mac- kerel and cold bran muiiins sliced and but- tered; and jelly roll for dessert makes a well- balanced meaL After breakfast lettuce may be washed, dried and placed in cheesecloth bag on the ice, cooked vegetables diced, and French dressing mixed for the supper salad. To serve with this, some time try stuflFed eggs creamed. Put six eggs in boiling water in top of double boiler with boiling water in bottom part; let stand over low fire thirty-five minutes. Cool eggs and remove shells. Cut eggs in half, mash yolks with one teaspoon of melted but- ter (or olive oil) ; one teaspoon of anchovy paste and a few grains of cayenne, and a bit of paprika. Fill whites with this mixture, dip edges in beaten white of egg and press to- gether. Line bottom of buttered baking dish with the yolk mixture left; arrange stufi^ed eggs in dish; pour over them white sauce; cover with buttered crumbs and put in cool 104 COMFORT OF THE FAMILY place till ready to brown and heat in oven. This takes about fifteen minutes. Thin white bread and butter, or slices of nut bread buttered, seem to fit in with this supper, and prune pudding makes a deUcious dessert. To make: cook one-half pound of soaked prunes with one-quarter cup of sugar and two cups of water; when primes are soft, drain, stone and chop; add meats from eight prune stones to mixture ; heat two cups of the liquor and add to two tablespoons of granulated gela- tine which has been dissolved in one-quarter cup of cold water; add juice of one lemon or orange and two teaspoons of sherry; mix with chopped prunes; turn into individual molds and chill. Unmold on lace paper doilies and surround with whipped cream. Sometimes, after consomme in cups, we have Italian salad. This is a wicked dish, but so delectable that its sins of indigestibility are forgiven, it. In the morning marinate cubes of cold boiled potatoes with French dressing, in which lemon juice has been used instead of vinegar. Keep in a cold place. When ready to serve, heap potatoes on a platter; coat with READY-TO-EAT SUPPERS 106 mayonnaise dressing and garnish with sardines, shrimps, pimolas cut in rings, and hard-boiled egg. Thin bread and butter is best to serve with this rich dish, and fruit in glasses for dessert. Deviled lobster may be prepared in the morning for a later heating. Take the meat from two lobsters, each weighing about two and a half pounds, one pint of cream, two tablespoons of butter, one tablespoon of mus- tard, a speck of cayenne, salt, pepper, and a scant pint of bread crumbs

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