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Lobster (a la Creme)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or eight persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 854. The excerpt below is the record exactly as published.
Lobster (a la Creme). — Pick the meat from a large freshly -boiled cock lobster, mince it finely, and put it into a saucepan with half a tea-spoonful of salt, a tea-spoonful of white pepper, the eighth of a nutmeg, grated, two tea-spoonfuls of vinegar, and one of light \vine. When quite hot, put with it two ounces of fresh butter, lightly rolled in flour, and a quarter of a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.