Lobster Forcemeat

Ingredients

• one ounce of good butter
• one tablespoonful of flour
• half a pint of white stock
• half a tablespoonful of salt
• a scant teaspoonful of white pepper
• the same of cayenne
• one tablespoonful of English sauce
• half a teaspoonful of mustard
• a crushed grain of garlic
• one teaspoonful of chopped parsley
• two pounds of cooked lobster
• twelve mushrooms, also chopped

Method

1. 1

   Fry chopped onion in butter until golden, add flour to make a roux.

2. 2

   Moisten with stock, season, and stir in lobster and mushrooms.

3. 3

   Cook for thirty minutes, add egg yolks, stir, cool, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 121. The excerpt below is the record exactly as published.

Lobster Forcemeat — Fry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one table- spoonful of flour to make a roux (No. 135). Moisten with half a pint of white stock (No. 137), stirring well and constantly until the sauce hardens. Sea- son with half a tablespoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, one tablespoonful of English sauce, half a teaspoon- ful of mustard, a crushed grain of garlic, and one teaspoonful of chopped parsley. Stir well, adding two pounds of cooked lobster, cut up very fine, with twelve mushrooms, also chopped

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