Lobster a la Newburg

Ingredients

• Boil a good-sized lobster
• Hard-boil three eggs
• one tablespoonful of butter
• one of flour
• two-thirds of a cupful of good milk or cream
• half a teaspoonful of salt
• a saltspoonful of white or black pepper
• about half a saltspoonful of grated nutmeg

Method

1. 1

   Remove lobster meat and cut into cubes.

2. 2

   Sieve egg yolks, mix with butter and flour in a chafing-dish, add milk, and thicken.

3. 3

   Mix with yolks, add salt, pepper, nutmeg, and lobster.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 29. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURG Boil a good-sized lobster; when cold remove the meat and cut in cubes of about one inch. Hard-boil three eggs. Put the yolks through a sieve ready for use ; put into the chafing-dish one tablespoonful of butter and one of flour ; mix ; add My Best 250 Recipes 107 two-thirds of a cupful of good milk or cream; add a little of this sauce, when it has thickened, to the yolks of the eggs ; rub to a paste, mix them with the sauce; add half a teaspoonful of salt, a saltspoonful of white or black pepper and about half a saltspoonful of grated nutmeg

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