Lobster Bouchees
From The encyclopaedia of practical cookery, 1892
Serves 6
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 365. The excerpt below is the record exactly as published.
Lobster Bouchees. — Pick the flesh from the shell of a Lobster, cut it into small pieces, and put them hito a saucepan with some Lobster sauce. Prepare some puff paste, give it six turns, then roll it out flat on a floured table. With a fluted cutter, 2in. in diameter, cut out eighteen rounds, put them on to a baking-sheet, rest them on ice for ten minutes
Cook this with the app: pantry check, scaling, and the assistant.