Fricassee of Lobster

Ingredients

• a two-pound lobster
• the yolks of three hard-boiled eggs
• one-half teaspoon finely chopped parsley
• one-half teaspoon salt
• one-eighth teaspoon paprika
• a slight grating nutmeg
• three tablespoons butter
• four tablespoons flour
• one and one-half cups milk

Method

1. 1

   Remove lobster meat and chop.

2. 2

   Mix with yolks, parsley, salt, paprika, and nutmeg.

3. 3

   Melt butter, add flour, and gradually pour in milk.

4. 4

   Heat lobster with seasonings in sauce.

5. 5

   Serve with saltines.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

Fricassee of Lobster Remove the meat from a two-pound lobster, and chop. Add the yolks of three hard-boiled eggs rubbed to a paste, one-half teaspoon finely chopped parsley, one-half teaspoon salt, one- eighth teaspoon paprika, and a slight grating nutmeg. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually one and one-half cups milk. Heat lobster with seasonings in sauce. Serve with saltines. Lobster & la B6chamel Remove the meat from a two-pound lobster, and cut in cubes. Scald two cups milk with one-half slice onion and a bit of bay leaf; re- move seasonings. Melt three tablespoons but- ter, add four tablespoons flour mixed with one-half teaspoon salt, a few grains cayenne, and a slight grating nutmeg. Pour on gradu- ally the scalded milk. Heat lobster in sauce, add the yolks of two eggs slightly beaten, one and one-half teaspoons lemon juice and one teaspoon parsley finely chopped. 57 Chafing Dish Possibilities Lobster a la Poulette Remove the meat from a two-pound lobster, and cut in cubes. Season with salt, paprika, and lemon juice. Melt three tablespoons butter, add three tablespoons flour, mixed with one half teaspoon salt, and pour on gradually three- fourths cup highly seasoned chicken stock. Add lobster meat, and, as soon as heated, three- fourths cup cream. Have ready the yolks of two hard-boiled eggs and the lobster coral forced through a potato ricer. Serve lobster on zephyrettes, and sprinkle with egg and coral. Lobster a la Americaine Cook two tablespoons butter with one-half tablespoon finely chopped onion, until yellow. Add two tablespoons flour and pour on grad- ually one cup stewed and strained tomatoes. To lobster liver add one tablespoon sherry wine and add to sauce. Season with one-half tea- spoon salt and one-eighth teaspoon paprika

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