Lobster en Yol-au-Tent

Ingredients

• 1 tablespoonful butter
• 1 heaping tablespoonful flour
• 1/2 cupful boiling milk
• a small bouquet
• 6 whole peppers
• a little grated nutmeg
• 1 even teaspoonful salt
• 1/2 cupful mushroom liquor
• 12 small button mushrooms
• 1 pint cooked lobster meat
• 1/2 cupful cream
• the yolks of 3 eggs
• 12 small boiled sponge dumplings

Method

1. 1

   Melt 1 tablespoon butter in a saucepan, add 1 heaping tablespoon flour, stir and fry for a few minutes without browning.

2. 2

   Add 0.5 cup boiling milk, stirring until smooth; then add a small bouquet, 6 whole peppers, season with a little grated nutmeg, 1 teaspoon salt, and 0.5 cup mushroom liquor, cook for 10 minutes.

3. 3

   Strain into another saucepan, return the sauce to fire; add 12 small button mushrooms, cook slowly for 15 minutes; add 1 pint cooked lobster meat cut into inch-sized pieces, cook for 5 minutes; then add 0.5 cup cream and the yolks of 3 eggs, letting it get hot but not allowing it to boil.

4. 4

   Add 12 small boiled sponge dumplings, pour the ragout into the Yol-au-vent, cover, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 89. The excerpt below is the record exactly as published.

the yolks of 2 eggs ; fill this preparation into 6 table shells, sprinkle over a little fresh-grated bread crumbs and melted butter, bake in a hot oven 10 minutes, and serve in a napkin. Lobster Patties. — Prepare a creamed lobster and fill it, when ready to serve, into hot patty cases. Lobster Chops. — Melt 1 tablespoonful butter in a small sauce- pan, add 1 fine-chopped onion and 1 crushed clove of garlic, and cook till onion is done ; then add 1 tablespoonful flour, stir a few minutes; add 1 cup of boiling water with 1 teaspoonful beef ex- tract ; season with V, teaspoonful. of each, salt, English mustard and pepper, 1 teaspoonful fine-chopped parsley, and a little Oayenne pepper; cook and stir 5 minutes; add 1 pint finely cut cooked lob- ster meat and Vs cupful fine-cut mushrooms, and cook 10 minutes, atirring often ; next add the yolks of 2 eggs and 1 whole egg, stir for 2 minutes over the fire ; then spread the mixture on a flat dish, set it aside, and when cold form the preparation into round balls, roll in bread crumbs, dip in beaten egg, and roll again in bread crambs ; form into small chops, and fry in hot fat or lard to a 186 SEA FOOD, Era golden color. Drain them on blotting paper, put a lobster claw into each chop, and serre with fried parsley and Tartar sauce. Lobster en Yol-an-Tent.— Melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir and fry a few minutes without browning; add iVt cupful boiling milk, stirring until smooth ; then add a small bouquet, 6 whole peppers ; season with a little grated nutmeg, 1 even teaspoonful salt, y, cupful mush- room liquor, cook 10 minutes ; strain into another saucepan, return the sauce to fire ; add 12 small button mushrooms, cook slowly 15 minutes; add 1 pint cooked lobster meat, cut into inch-sized pieces, cook 5 minutes ; then add Y, cupful cream and the yolks of ^ ogg^ letting it get hot, but not allowing to boil ; add 12 small boiled sponge dumplings

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