Lobster a la Cardinal

Ingredients

• Make a pint of cream sauce
• the yolks of two eggs
• the juice of one lemon
• one-fourth of a pound of butter
• a two-pound lobster

Method

1. 1

   Make cream sauce, add egg yolks, lemon juice, and butter gradually.

2. 2

   Cut lobster into cubes and add to sauce.

3. 3

   Line a buttered mold with boiled rice, fill with lobster, cover with rice, and steam for half an hour.

4. 4

   Garnish with broiled tomatoes.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 6. The excerpt below is the record exactly as published.

LOBSTER A LA CARDINAL — Make a pint of cream sauce, using either white stock, fish stock or cream. To this add the yolks of two eggs, the juice of one lemon and a little carmine for coloring. Then add, little by little, one-fourth of a pound of butter. Cut the flesh of a two-pound lobster

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