Lobster a la Bechamel

Ingredients

• a two-pound lobster
• two cups milk
• one-half slice onion
• a bit of bay leaf
• three tablespoons butter
• four tablespoons flour
• one-half teaspoon salt
• a few grains cayenne
• a slight grating of nutmeg
• the yolks of two eggs
• one and one-half teaspoons lemon juice
• one teaspoon parsley finely chopped

Method

1. 1

   Remove lobster meat and cut into cubes.

2. 2

   Scald milk with onion and bay leaf; remove seasonings.

3. 3

   Melt butter, add flour, salt, cayenne, and nutmeg.

4. 4

   Gradually pour in scalded milk.

5. 5

   Heat lobster in sauce, add yolks, lemon juice, and parsley.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

Oysters a la Bechamel Clean one pint oysters and cook until plump. Drain, reserve liquor, and strain through cheese- cloth. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually one- half cup each oyster liquor and highly seasoned chicken stock. Add one-half teaspoon salt, one- eighth teaspoon paprika, the oysters, and one- half cup cream. Serve on zephyrettes. Curried Oysters Clean one pint oysters and cook until plump. Drain, reserve liquor, and strain through cheese- cloth. Cook three tablespoons butter with one- half tablespoon onion until yellow. Add four tablespoons flour mixed with one and one-half teaspoons curry powder, one-half teaspoon salt, and one-eighth teaspoon paprika. Pour on gradually oyster liquor and enough milk to make one and one-half cups liquid. Add oys- ters, and as soon as heated pour over toasted crackers. 5° Oysters Oysters k la Creole Clean one pint oysters, cook until plump, drain, and reserve liquor. Cook three table- spoons butter with three cloves, a bit of bay leaf, a slice each of carrot and onion, and a stalk of celery, five minutes. Add three table- spoons flour and pour on gradually one-half cup oyster liquor and one cup stewed and strained tomatoes. Reheat oysters in sauce, and add salt, pepper, a few drops Tabasco sauce, and one teaspoon finely chopped parsley. Serve on toast. The vegetables may be cooked with the tomatoes before the preparation of the dish; then the tomatoes may be strained ready for use. 5i LOBSTERS 53 '7Yr very fresh and sweet, sir ; The fish was taken but this night Beaumont and Fletcher 54 VI LOBSTERS Buttered Lobster Remove the meat from a two-pound lobster, and chop slightly. Melt three tablespoons butter, add lobster, and cook until thoroughly- heated. Season with salt, paprika, and lemon juice. Devilled Lobster Mix one and one-half cups lobster meat, cut in dice, with two tablespoons olive oil and one tablespoon vinegar. Melt three tablespoons butter, add four tablespoons tomato catsup and the lobster dice. Season with one-half teaspoon mustard, one and one-half teaspoons lemon juice, salt, and cayenne. Serve as soon as thoroughly heated. Sauted Lobster Remove tail meat from a two-pound lobster, and cut in four pieces ; also remove meat from large claws. Sprinkle with salt, paprika, and lemon juice. Dip in crumbs, egg and crumbs, 55 Chafing Dish Possibilities and saute, using enough butter to prevent burn- ing. Lobster becomes tough if over-cooked. Serve with sauce Tartare. Creamed Lobster Remove the meat from a two-pound lobster, and cut in cubes. Melt three tablespoons butter, add four tablespoons flour mixed with one-half teaspoon salt and one-eighth teaspoon paprika. Pour on gradually one and one-half cups milk. As soon as sauce thickens, add lobster meat and two teaspoons lemon juice. Serve with brown bread or Graham bread sand- wiches. Curried Lobster, I Prepare same as Creamed Lobster, adding one teaspoon curry powder to flour when mak- ing sauce. Curried Lobster, II Remove the meat from a two-pound lobster and cut in cubes. Cook three tablespoons butter with one-half tablespoon finely chopped onion until yellow. Add three tablespoons flour mixed with one-half tablespoon curry powder, one-half teaspoon salt, and one-eighth teaspoon paprika. Pour on gradually two cups milk. Mash the yolks of three hard-boiled 56 Lobsters eggs, and mix with the liver of the lobster. Add lobster cubes to sauce, and, as soon as heated, the egg mixture. Serve with boiled rice. 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. Add one and one-half cups lobster meat cut in dice. As soon as heated, add one tablespoon sherry wine. Lobster a la Delmonico Melt one-fourth cup butter, add one table- spoon flour, one-half teaspoon salt, a few grains 58 Lobsters cayenne, and a slight grating of nutmeg

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