Howard Farci au Gratin

Ingredients

• Procure a good-sized boiled lobster
• 1^ oz. butter
• two or three chopped shallots
• a good tablespoonful of bechamel sauce (No. 203)
• one of cream
• salt
• pepper
• nutmeg
• one dessertspoonful of chopped parsley
• two sprigs of chopped tarragon
• the juice of half a lemon
• fried bread-crumbs
• melted butter

Method

1. 1

   Cut the lobster in half, remove meat and clean shells.

2. 2

   Fry shallots in butter, add lobster meat, bechamel, cream, and seasonings.

3. 3

   Stir until hot, add beaten egg, fill shells, sprinkle with bread-crumbs, add melted butter, and bake for 10 minutes.

4. 4

   Serve with fried parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 191. The excerpt below is the record exactly as published.

Howard farci au Gratin. — Procure a good-sized boiled lobster and cut it in two (lengthwise). Remove the meat and scrape the shells clean. Reserve the spawn, if there is any, to make a sauce (au beurre d’ecrevisse). Break also the claws, &c., and remove the meat. Cut the nicest pieces into neat slices, and mince the rest rather finely. Have two or three chopped shallots, fry them a golden colour in 1^ oz. butter ; add the lobster meat, also a good tablespoonful of bechamel sauce (No. 203), and one of cream; season with salt, pepper, and nutmeg ; add also one dessertspoonful of chopped parsley, two sprigs of chopped tarragon, and the juice of half a lemon. Stir over the fire until thoroughly hot, then add a well-beaten egg, and stir long enough until the eggs begin to bind. Fill up the shells, sprinkle with fried bread-crumbs, put a few drops of melted butter

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