Devilled Lobster with Sauce

Ingredients

• two medium-sized lobsters
• two tablespoons of chopped shallots
• one ounce of melted butter
• one ounce of flour
• pint of broth
• a dash of red pepper
• two tablespoonfuls of mixed mustard
• the yolks of four eggs
• a large wine-glass of Madeira or Sherry

Method

1. 1

   Boil the lobsters in salted water with a little vinegar.

2. 2

   When cool, remove the meat and chop finely.

3. 3

   Fry shallots in butter, add flour, then broth.

4. 4

   Add lobster, seasonings, and bread crumbs.

5. 5

   Stir and boil for five minutes, then add egg yolks, parsley, and lemon juice.

6. 6

   Fill shells, sprinkle with bread crumbs, and bake until brown.

7. 7

   Serve with sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 80. The excerpt below is the record exactly as published.

two medium-sized lobsters in salted water, to which has been added a little vinegar. When cool, slit them and remove the stony pouch and intestine. Pick ali the meat, creamy sub- stance, and coral from the body, tail, and claws, chop very fine. Save the large shells, trim them, and arrange in a pan. In a saucepan put two tablespoons of chdpped shallots with two ounces of butter, and fry until they are dry but not brown. Sprinkle one ounce of flour over them, fry a little longer, then stir in pint of broth. Add the lobster, salt, white pepper, a V. LOBtITER CUTLF.T8. % facing pagt IW. M0ULD8 FOB LOBSTER CUTLET8. FI8H^ 0T8TEB8, LOBSTERS, TEBRAPIN 141 pinch of cayeime, a little Worcestershire sauce, and two band- fuls of moìstened and pressed bread crumbs. Stir steadìly wbile ali boils five minutes, and add tbe yolks of four eggs, some cbopped parslej, and lemon juice. Mix well, fili the eight prepared shells, sprinkle with bread crumbs, put small bits of batter on top, and bake until slightly brown in a hot OTen for eight or ten minutes. Arrange on a folded napkin, gamish with quartered lemons and serve with the following sauce in a bowl: — Sauoe for Devilled Lobster Fry one tablespoon of cbopped shallots in one ounce of melted butter until they are slightly brown, add two ladlefulsof Espagnole sauce, one ladlef ul broth, two tablespoonf uls of mized mustard, a dash of red pepper, and a little Worcestershire sauce. Stir and boil for five minutes. Press through a napkin and stir in some cbopped parsley. Serve hot. Stewed Terrapin Select live f emale terrapins, cover them with boiling water, and cook for ten minutes. Remove from the fire, and when sufficiently cool, scrape the skin and pulì out the toe nails. Then cover them with fresh boiling water. Let them boil until they are tender. When cool, break open the shell, remove the meat, liver, and eggs. Be careful not to break the gali sac which is embedded in the liver. Save ali the juice that Comes from the terrapin while opening it. To each terra- pin bave one-half pound of butter, one-half pint of cream, sali and pepper to taste. RoU the butter thoroùghly in flour, put it in a saucepan with the cream, terrapin, eggs, liver cut in small pieces, and the terrapin juice. Boil steadily for five minutes. Rub the yolks of four hard-boiled eggs with enough Madeira wine to make a paste. Stir this with the 142 MB8. aEELT'a COOK BOOK terrapin ; scald it, but do not let it boil. Serve in a chafing dish or individuai covered dishes. If neoessary, add more Madeira wine. Stewed Terrapin Select three large diamond back terrapin. Piange them in boiling water to take the rough and hard skin off. Cook them in slightly salted water. Drain and take out everjthing from the shells. Remove the head, tail, nails, intestines, lights, and gali bladder very earefuUy. Put the eggs on a piate and cut the meat in pieces. Put this in a saucepan with four ounces of butter and half a pint of Madeira wine. Boil down until nearly dry. Mix the yolks of six eggs with one pint of cream, a little salt and a pinch of cayenne, six ounces of butter, and the eggs from the terrapin. Stir in the terrapin and stir steadily over a brisk fire until the sauce thickens. It must not boil. Serve immediately with quar- tered lemons. Terrapin ìt la Chamberlin Put a female terrapin in boiling water for five minutes, to loosen the skin, then take it out, skin it, and replace it in the hot water. When the claws are soft, it is sufficiently boiled. Take it out and remove the bottom shell first. Cut off the head and claws, and take out the gali and sand bag, then cut up the remainder. Cut up the entrails and ali about half an inch long. Be caref ul to preserve ali the juice. Put in a stew- pan. Make a dressing of flour, the yolks of two hard-boiled eggs, a third of a pound of the very best butter, a proper pro- portion of salt, red pepper, a small quantity of rich cream, and a large wine-glass of Madeira or Sherry

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