Lobster a la Creme

Ingredients

• Mb. of Lobster-meat
• 1 gill of white sauce
• 1 gill of aspic jelly
• 1 table-spoonful of mayonnaise sauce
• a little pepper
• a little salt
• a little nutmeg

Method

1. 1

   Mince lobster meat and mix with white sauce, aspic jelly, mayonnaise, and seasonings.

2. 2

   Steam in a saucepan of boiling water until hot, then serve in ramekin cases with breadcrumbs on top.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 363. The excerpt below is the record exactly as published.

Lobster a la Creme. — Mince Mb. of Lobster-meat, put it into a basin with 1 gill each of white sauce and aspic jelly, 1 table-spoonful of mayonnaise sauce, and a little pepper, salt, and nutmeg ; mix well, let it steam in a saucepan of boiling water until quite hot, and serve in ramakin- cases with browned breadcrumbs sprinkled over. Lobster a la Liable. — Procure a large Lobster • put three finely-minced shallots in a stewpan with 2oz. of butter and the brown meat of the crab; fry until the shallots are lightly browned, then pour in \ pint of milk, add \ table-spoonful of chutney, and season with salt, pepper, and a small quantity of cayenne. Stir the whole over the fire un il thickened ; chop the meat of the Lobster and stir it into the sauce. Have ready a large metal table-shell, fill it wit the Lobster mixture, level it smoothly over the surface, strew a layer of grated breadcrumb over the top, baste with 2 or 3 table-spoonfuls of warmed butter, and brown the top under a salamander or in a brisk oven. Spread Fig. 1087. Lobster 1 la Diable. a folded napkin over a dish, place the shell in the middle, garnish with fresh green parsley (see Fig. 1087), and serve. Lobster au Gratia. — (1) Put a live Lobster in boiling fish broth ; when cooked, drain, and split it in halves length- wise, pick the meat out of the tail and claws, cut it into small dice, and mix in an equal quantity of mushrooms, also cut in dice. Put the coral of the Lobster in a mortar with a little butter, pound, and pass it through a fine hair sieve Put a few table-spoonfuls of bechamel sauce in a stewpan with a little cream and melted glaze, stir over the fire till reduced one fourth, then mix with it the dice of Lobster and mushrooms, sprinkle in a little cayenne, and add the pounded coral. Clean the two shells of the Lobster, fill them with the preparation, sprinkle breadcrumbs on the top, pour a little warmed butter over each, and brown them under a salamander. Put a folded napkin on a dish, lay the shells of Lobster on it, and serve at once. (2) Split some small Lobsters lengthwise into halves ; pick the meat out of the shells, and cut it into slices, reserving the shells for further use. Put a small chopped onion into a saucepan with loz. of butter, and stir over a quick fire for a few minutes, then pour in 1 pint of white sauce

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