Lobster a la Poulette

Name: Lobster a la Poulette
Ingredients: a two-pound lobster; three tablespoons butter; three tablespoons flour; one-half teaspoon salt; three-fourths cup highly seasoned chicken stock; three-fourths cup cream; the yolks of two hard-boiled eggs; the lobster coral

From Chafing dish possibilities, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1560Calories

166 gProtein

32 gCarbs

114 gFat

Full nutrition (33 nutrients)

Calories1560 kcal

Protein166 g

Carbohydrates32 g

Fiber0 g

Sugars3 g

Total Fat114 g

Saturated Fat41 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.5 g

Cholesterol1800 mg

Sodium5315 mg

Potassium2248 mg

Calcium930 mg

Iron5 mg

Magnesium371 mg

Phosphorus1774 mg

Zinc34 mg

Copper12 mg

Manganese0.7 mg

Vitamin D1.8 mcg

Vitamin C0.4 mg

Vitamin A140 mcg

Vitamin E8.8 mg

Vitamin K4.8 mcg

Vitamin B61.2 mg

Vitamin B1212 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)19 mg

Folate187 mcg

Choline933 mg

Caffeine0 mg

Water1028 g

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.

Lobster a la Poulette Remove the meat from a two-pound lobster, and cut in cubes. Season with salt, paprika, and lemon juice. Melt three tablespoons butter, add three 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

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