Lobster Farci
From Table Talk's illustrated cook book, 1906
Serve in the cleaned lobster shell.
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 10. The excerpt below is the record exactly as published.
LOBSTER FARCI. l^or lobster farci, cook a tablespoonful of chopped onions in one table- spoonful of butter for three minutes, add one tablespoonful of flour, a dash of salt, pepper and mace, and one-half a cupful of thin cream, and stir until thickened. Add one heaping tablespoonful of soft bread crumbs and one heaping cupful of diced lobster meat and cook for a moment, then add a teaspoonful of lemon juice, a teaspoonful of chopped parsley and the beaten yolk of an egg and turn into the cleaned lobster shell. Cover with fine crumbs and brown in a quick oven. 40 TABLE TALK'S ILLUSTRATED COOK BOOK DEVILED CR.\BS. In a saucepan put one tablespoonful of flour, one tablespoonful of butter
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