Lobster a la Newborg

Ingredients

• 2 good sized fine freshly boiled lobsters
• 1 ounce of butter
• season salt and red pepper
• 2 medium sized sound truftes
• a wine glass of good madeira or sherry
• 3 eggs (yolks)
• 4 a pint of sweet cream

Method

1. 1

   Cook lobsters with butter, salt, and red pepper for 5 minutes.

2. 2

   Add madeira or sherry and cook for 3 more minutes.

3. 3

   Beat yolks with cream, add to lobster, and cook gently for 2 minutes until thickened.

4. 4

   Serve in a hot tureen.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.

LOBSTER a la NEWBORG.—Split 2 good sized fine freshly boiled lobsters. Put all on in a saucepan with 1 ounce of butter, season salt and red pepper, adding 2 medium sized sound truftes cut into small dice shaped pieces, cook five minutes, then add a wine glass of good madeira or sherry, cook for 3 three minutes more. Take 3 eggs (yolks) in a bowl, with 4 a pint of sweet cream

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