Homard a la St. Stephens

Ingredients

• One Lobster
• One gin of Salad Oil
• Two tablespoonfuls of Sherry
• Pepper
• Salt
• Cayenne
• A little Chopped Parsley
• Garlic
• Two tablespoonfuls of Chablis
• One ounce of Butter
• Lemon-juice
• Two tablespoonfuls of Espagnole Sauce

Method

1. 1

   Take a nice fresh lobster, split it down the centre and cut the meat into small pieces; fry it in salad oil for five minutes, then pour off the oil and add the sherry, salt, pepper, cayenne, chopped parsley and garlic and chablis, let this all boil for about five minutes, then add the Espagnole sauce, boil it for a few minutes more, dish up the meat in the shells, add the butter and lemon-juice to the sauce, give it a boil up, pour it over the lobster, and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 12. The excerpt below is the record exactly as published.

Homard a la St. Stephens. Ingredients. One Lobster. One gin of Salad Oil. Two tablespoonfuls of Sherry. Pepper, Salt, and Cayenne. D 2 36 HIGH-CLASS COOKERY. A little Chopped Parsley and Garlic. Two tablespoonfuls of Chablis. One ounce of Butter. Lemon-juice.^ Two tablespoonfuls of Espagnole Sauce

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