Lobster A La Newburg

Ingredients

• 1 pint finely chopped lobster
• ½ pint cream
• Yelks of 3 eggs
• ¼ glass of sherry
• ¼ teaspoonful of salt
• A little red pepper

Method

1. 1

   Put the cream, wine, and beaten yolks together in a double boiler and cook, stirring steadily until the sauce thickens.

2. 2

   Put in the lobster, let it become heated through, season and serve.

3. 3

   A larger portion of sherry may be used if desired.

4. 4

   Be very careful to cook this over boiling water, as it curdles very easily.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 11. The excerpt below is the record exactly as published.

teaspoonful of salt, pepper to taste, one half cup of white stock, and one half cup of cream. When smooth add one half teaspoon finely chopped parsley, one beaten egg, and enough chopped lobster, mushrooms, and truffles to make one pint. Cook a few minutes and pour out on platter, and let it get thoroughly cold (the colder the better). Shape, dip in bread crumbs, then egg, and then crumbs, and fry in hot fat. LOBSTER TIMBALS. 2 slices of stale bread. 1 pound halibut or cod. 1 egg, 1 yelk. 4 tablespoonfuls of rich cream. J tablespoon onion chopped fine. 3 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1 tablespoon sherry wine. § cup of lobster. Salt and pepper to taste. Soak two slices of stale bread in water until soft, squeeze until entirely free from water, cook with a teaspoonful of butter, beating to the consistency of India rubber, then cool; put one pound of halibut or cod through a meat chopper, and then pound in a mortar. Add grad- ually one third cup of bread, one egg, one yelk, and four tablespoonfuls of rich cream; beat well. Butter timbal 40 THE BLUE RIBBON COOK BOOK. molds and spread the bread mixture on sides and bottom; fill with the following lobster filling: Saute one half tablespoonful of onion, chopped very fine, in three tablespoonfuls of butter; add two table- spoonfuls of flour, one half cup of rich cream, yelks of two eggs, salt and pepper to taste. When this thickens, add a tablespoonful of sherry wine and two thirds of a cup of chopped lobster; pour out to cool, fill the center of the timbals, cover with the fish, and cook in a hot oven in a pan of hot water; serve with lobster sauce. This pro- portion makes six timbals. LOBSTER A LA NEWBURQ. 1 pint finely chopped lobster. \ pint cream. Yelks of 3 eggs. J glass of sherry. J teaspoonful of salt. A little red pepper

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