Lobster Bouchees
From Cookery for every household, 1914
Serves 1
Batter cases may be used instead of pastry cases.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 818. The excerpt below is the record exactly as published.
Lobster Bouchees (Bouchees de Homard) 1 table-sp. cooked lobster. 1 dessert-sp. butter. 1 tea-sp. flour. 1 egg- 1 tea-sp. anchovy sauce. 1 tea-sp. tarragon vine- gar. Cayenne. Salt. Pastry cases
Cook this with the app: pantry check, scaling, and the assistant.