Lobster d la Remoulade
From Salads, sandwiches, and savouries, 1901
Adjust seasoning to taste.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.
Lobster d la Remoulade. — Break the shell, open the back, removing all the inside, and put all the cream or soft part into a basin with a full tea- spoonful of mustard, a spoonful each of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.