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Lobster Cream
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 86. The excerpt below is the record exactly as published.
LOBSTER CREAM Pound four oz. of lobster trimmings, spawn, and coral, and add thereto three tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and complete the preparation with whisked cream, as above. 296—GAME CREAM Pound four oz. of cold, cooked game-meat with three table- spoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish the preparation with three table- ° spoonfuls of whisked cream. 2907—SMOKED SALMON CREAM Finely pound four oz. of smoked salmon, and add thereto, little by little, three tablespoonfuls of fresh cream and two oz. of softened butter. Rub the whole through a sieve, and finish with an addition of three tablespoonfuls of whisked cream
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