Lobster a la Bordelaise
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 25. The excerpt below is the record exactly as published.
Lobster a la Bordelaise. Take the meat of three boiled lobsters, which cut in medium- sized pieces, and put them in a saucepan on the fire for about five minutes, with half a pint of sauce Bordelaise
Cook this with the app: pantry check, scaling, and the assistant.