Fried Lobster (Homard frit) a la Supreme
From The Swedish, French, American cook book, 1918
Serves 2
Serve with a supreme sauce.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 151. The excerpt below is the record exactly as published.
ried Lobster ( Homard frit) a la Supreme Cook the lobster for eighteen minutes; leave in the juice until cold; then take out; remove meat carefully in pieces as large as possible. Dip them in egg and then bread crumbs; fry in very hot fat
Cook this with the app: pantry check, scaling, and the assistant.