pescatariannut-freeegg-freesoy-free
Escalloped Lobster
From The white ribbon cook book, 1894
Serves 1
Use fresh lobster for best results.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 18. The excerpt below is the record exactly as published.
Escalloped Lobster — Select lobsters that are rather above the medium size; plunge them in boiling water for half an hour. When cool enough to handle, split in two and remove the entrails; cut the meat into dice, being careful to pick out aU the meat from the claws. Prepare in a farina kettle a pint of rich gravy made from equal parts of cream and milk, thickened with a heaping tablespoonful of flour, creamed with 2 tablespoonfuls of butter. Season well with salt, cayenne pepper and a tiny pinch of grated nut- meg; add the lobster to the sauce thus made, place in a buttered baking-dish, cover with bread crumbs
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