Lobster, Curried

Ingredients

• Take the meat from two medium-sized boiled lobsters
• Put into a saucepan two table-spoonfuls of butter
• one chopped onion
• some sprigs of parsley
• one table-spoonful of corn-starch
• one table-spoonful of curry powder
• a generous half-pint of white stock
• a table-spoonful of wine, or, if wine is not desired, substitute lemon-juice.

Method

1. 1

   Cook butter, onion, and parsley, then stir in corn-starch and curry powder.

2. 2

   Add white stock and cook.

3. 3

   Strain sauce over lobster, toss gently, and serve with rice or toast.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 154. The excerpt below is the record exactly as published.

Put in a saucepan two table-spoonfuls of but- ter; when melted add to it one large table-spoonful of white onion, chopped fine ; cook four minutes, toss them, and do not let them get brown; add to them one pint of rice ; see that it is very clean, but do not wash it; stir it with the onions for one minute ; pour over one quart and a half of good warm broth ; if none is at hand, one teaspoonful of beef extract dilut- ed ; season with half a teaspoonful of salt and a little cayenne pepper. Cover the saucepan ; cook slowly for twenty-five minutes ; do not stir while cooking. Remove the saucepan from the fire and keep warm; then add to the rice the coral and pith with two table-spoonfuls of butter cut in small lumps ; then the meat of the claws ; season with half a salt-spoon- ful of cayenne pepper and four table- spoonfuls of freshly grated Parme- san or six table - spoonfuls of Swiss cheese ; mix gently and keep it warm. To prepare the lobster scallops melt in a separate saucepan two table- spoonfuls of. butter; when hot, not brown, add the pieces of lobster; sprinkle with a few grains of salt and white pepper; cook one minute only on each side; remove from the fire and pour over three table-spoonfuls of tomato puree; stir gently. Pour the garnishing of rice into a warm, sil- ver bowl. In the centre arrange the scallops of lobster, with a border of small mushrooms around. Sprinkle over all one table-spoonful of cheese ; serve very hot. Lobster, Coquilles of. — Cut the meat of a 3-lb. lobster into neat pieces, mix- ing with it the coral and green fat. Cook together in a saucepan a tabie- spoonful of flour and two table-spoon- fuls of butter until they bubble, and pour upon them a half-pint of single cream. Stir until you have a thick, smooth sauce, and then add the lob- ster. Season with a scant teaspoonful of salt, a salt-spoonful of cayenne pep- per, and the juice of a lemon. When the lobster is smoking hot, put in three table-spoonfuls of thick, double cream ; take from the fire and fill scal- lop - shells or nappies with the mixt- ure. Over the top strew fine bread- crumbs, cut two table-spoonfuls of butter into bits and distribute these over the crumbs. Place in the oven, brown lightly, and serve. Lay a quar- J35 Lobster-coral Sauce FISH Lobsters, Jellied ter -lemon on each plate holding a nappy. Lobster-coral Sauce. — Thicken a half-pint of strong white stock with I oz. of flour rubbed with I oz. of butter, and add a gill of thick cream and the coral of the lobster pounded with I oz. of butter. Simmer the sauce, add a table-spoonful of sherry and a squeeze of lemon- juice, and strain through a tiny sieve. Lobster, Creamed. — Cut all the meat of a 3-lb. boiled lobster into dice. Put I oz. of butter in a frying-pan, let melt, and add a table-spoonful of sifted flour. Mfx smooth ; pour in a teacupful of milk; stir until boiling. Add two table-spoonfuls of chopped mushrooms with the lobster ; salt and pepper to season. Stir until well heat- ed, and serve in paper cases. Lobster, Curried. — Take the meat from two medium-sized boiled lob- sters, break it into fair-sized pieces and put to one side. Put into a sauce- pan two table-spoonfuls of butter, one chopped onion, and some sprigs of parsley ; add a very little white stock, cover the pan, and cook five minutes. Then stir in one table-spoonful each of corn -starch and curry powder. When they are blended with the other ingredients, add a generous half-pint of white stock and let the mixture cook five minutes. Put the lobster into another saucepan and strain the sauce over it. Add a table-spoonful of wine, or, if wine is not desired, sub- stitute lemon -juic

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