Lobster Croutes a la Diable

Ingredients

• 1 Lobster
• 6 drops Tarragon vinegar
• 2 ozs. white breadcrumbs
• Grated nutmeg
• White cream sauce
• 2 ozs. butter
• 1 tablespoonful White vinegar
• Half a lemon
• Cayenne
• mustard
• Croutons

Method

1. 1

   Remove the meat from the shells and head of a lobster, and pound it to a paste with two ounces of butter, one tablespoonful of white wine vinegar, six drops of tarragon, two ounces of white breadcrumbs, and the grated rind and juice of half a lemon.

2. 2

   To each eight ounces of lobster use one saltspoonful of nutmeg, the same of cayenne, and one teaspoonful of mustard.

3. 3

   Have some small croutons ready, and put a teaspoonful of the mixture on each.

4. 4

   Cover with the white cream sauce, savour with cayenne and lemon juice.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 45. The excerpt below is the record exactly as published.

LOBSTER CROUTES A LA DIABLE. 1 Lobster G drops Tarragon vinegar 2 ozs. white breadcrumbs Grated nutmeg White cream sauce 2 ozs. butter 1 tablespoonful Avhite vinegar Half a lemon Cayenne and mustard Croutons

Cook this with the app: pantry check, scaling, and the assistant.