Lobster A La Newburg

Ingredients

• the yolks of 2 hard-boiled eggs
• add 1/2 cup cream
• Put 2 tablespoons of butter
• add 1 tablespoon of flour
• add 1/4 cup cream
• add lobster broken into small bits
• add salt
• add pepper
• add 2 tablespoons of sherry

Method

1. 1

   Mash egg yolks, add cream.

2. 2

   Cook butter and flour, then add cream and stir until thick.

3. 3

   Add yolks, lobster, and egg whites before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 160. The excerpt below is the record exactly as published.

and pepper. Toss the mixture about with a fork and spoon until thoroughly heated. Serve on toast. — Mrs. C. J. Jeffries Winnetka, 111. LOBSTER CROQUETTES.— Mix with 1 cup cream sauce, 2 cups of finely chopped lobster, 1 saltspoon salt, 1 of mustard, a 238 FISH trifle of cayenne. Make into croquettes, roll in beaten egg and bread crumbs and fry in hot lard. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. LOBSTER CURRIED.— Heat a tablespoon of butter m a frying-pan, and cook in it a tablespoon of sliced onion. Strain out the onion, return the 'butter to the pan, and stir smooth with a level tablespoon of flour, and a teaspoon of curry powder. Add 4 tablespoons of cream, heated, with a pinch of soda; lastly, 2 cups of Jobster meat, cut into dice. Stir steadily until very hot. Serve. — Mrs. J. H. Salmann, 2638 Cottage Grove Ave,, Chicago, 111. LOBSTER CUTLETS.— 2 cups of minced lobster, seasoned with a % teaspoon of salt, a dash of paprika, and 1 teaspoon each of lemon juice and minced parsley. Moisten with 1 cup of thick drawn butter, and the beaten yolk of 1 egg. When cool, shape into cutlets; egg and crumb them, let them stand for 1 hr. on ice, then fry in deep hot butter. — Mrs. Frank Rogers, 67 E. 36th St., Chi- cago, 111. DEVILED LOBSTER.— 2 cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat 2 tablespoons of butter in a saucepan, add the lobster meat, highly seasoned with paprika, French mustard, 10 drops of taibasco, or double the quantity of Worcestershire sauce and salt. As soon as it bubbles, turn in the coral paste, and let it just come to a boil before serving. — 'Mrs. Victor Raymond, 63 E. 21st St., Chicago, 111. LOBSTER FARCIE.— Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt, red pepper, Worcestershire sauce, and a small quantity of onion juice. Put into the shell again, sprinkle thickly with bread crumbs, and brown in the oven very slowly. — Mrs. C. J. Jefifries, Winnetka, 111. FRITTER BATTER FOR LOBSTER, ETC.— Mix together the yolks of 2 eggs, beaten with J^ cup cold water, add 1 cup flour, J^ teaspoon salt,'J4 teaspoon of paprika pepper, beat until smooth; add 1 tablespoon melted butter, beat very hard, as the success of the blatter depends upon the beating; finally "fold in" the stiflly COOK COUNTY COOK BOOK 239 beaten whites of 2 eggs and set the batter in a cold place for 2 or 3 hrs. before using. — Eloise Jennings, Winnetka, 111. LOBSTER A LA NEWBURG.— Mash the yolks of 2 hard- boiled eggs with a silver spoon, add % cup cream. Put 2 table- spoons of butter in the chafing-dish, add 1 tablespoon of flour; cook slowly for 1 minute, then add J4 cup cream and stir until thick, add the yolks and cream to this, add lobster broken into small bits, and the whites of eggs, sliced. Just before serving, add salt, pepper, and 2 tablespoons of sherry

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