Lobster Farci

Ingredients

• 2 cups boiled lobster meat
• 1 t. salt
• 1 cup milk or cream
• 4 T. butter
• 2 T. flour
• 4 T. bread crumbs
• 1 t. nutmeg
• dash cayenne pepper or paprika

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 31. The excerpt below is the record exactly as published.

1 cup milk or cream dash of cayenne 2 tbl. flour yolks 2 eggs dash of mace Scald the oysters in their liquor ; drain and cut each one into four pieces. Make a white sauce of the butter, flour and cream, add the sea- soning, and remove from the fire. When a little cooled, add the beaten yolk, stirring vigorously; place again on the fire and stir until thick- ened ; then add the pieces of oysters. Serve in hot pattie-shells or bread croustades. TO OPEN LOBSTERS. Separate tail from the body. Twist off large and small claws. With scissors or knife cut the thin shell on under part of tail, and remove the meat whole. Separate this meat in the center, and remove intes- tinal vein, which runs its entire length. Hold the body shell firmly in left hand, and draw out the body with the other. Discard stomach, liver and lungs. Save the coral. Break the body ones, picking out meat that lies between them, which is some of the sweetest and tenderest to be found. Separate large claws and cut or break them to remove meat whole. Small claws and lower part of large claws are reserved for garnishing and the shell of body and tail washed and dried used for serving of lobster after it has been prepared. 56 THE WORCESTER DOMESTIC SCIENCE SCHOOL. LOBSTER FAEOI. 2 cups boiled lobster meat 1 t. salt 1 cup milk or cream 1 T. chopped parsley 4 T. butter 14 tsp. nutmeg 2 T. flour dash cayenne pepper or paprika 4 T. bread crumbs

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