Lobster en Brochette an Petit Sale
From The table, 1889
Serves 3
Serve very hot.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 145. The excerpt below is the record exactly as published.
Lobster en Brochette an Petit Sale.— Take one and a half pounds of fresh, shelled, boiled lobster, cut it into two-inch-square, even pieces, lay them in a bowl, then season with a good pinch of salt, a pinch of pep- per, the third of a pinch of nutmeg, and a tablespoonful of Parisian sauce, and mix all well together. Have six silver skewers, arrange in the centre of one a piece of lobster, then a mushroom, another piece of lobster and another mushroom; continue the same for the other skewers, then place them on the broiler and broil for eight minutes, turning them over care- fully once in a while. Remove them from the broiler, dress them on a hot dish, pour a gill of maitre d'hotel butter (No. 145) over, decorate with six slices of broiled bacon (No. 754), and serve very hot. 362. Lobster en Chevreuse. — To two finely chopped shallots in a stew- pan add one glassful of Madeira wine, one ounce of butter, and a pound and a half of pieces of boiled lobster ; moisten with one pint of veloute (No. 152), and season with a pinch of salt, half a pinch of pepper
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