Lobster a la St. Stephen
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 364. The excerpt below is the record exactly as published.
Lobster a la St. Stephen. — Select a fresh Lobster, and chop the meat into small pieces. Put it into a sautii- pan with 1 gill of salad-oil, and cook for five minutes ; then pour oh' the oil, and put in 2 table-spoonfuls of sherry, a little pepper, salt, cayenne, chopped parsley, and garlic, and 2 table-spoonfuls of Chablis ; let this boil for about five minutes, then add 2 table-spoonfuls of Spanish sauce, and boil for a few minutes longer. Dish up the Lobster, add loz. of butter and a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.