Lobster a la Delmonico

Ingredients

• one-fourth cup butter
• one tablespoon flour
• one-half teaspoon salt
• a few grains cayenne
• one cup thin cream
• the meat from a two-pound lobster
• the yolks of two eggs
• two tablespoons sherry wine

Method

1. 1

   Melt butter, add flour, salt, cayenne, and gradually pour in cream.

2. 2

   Add lobster meat and heat.

3. 3

   Add yolks and sherry wine.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

e 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. Pour on gradually one cup thin cream. Add the meat from a two-pound lobster cut in dice, and when heated add the yolks of two eggs and two tablespoons sherry wine. Lobster a la Newburg Remove the meat from a two-pound lobster, and cut in slices or cubes. Melt one-fourth cup butter, add the lobster, and cook until thoroughly heated. Season with one-half teaspoon salt, a few grains cayenne

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