Lobster Forcemeat

Ingredients

• an onion chopped very fine
• loz. of butter
• 1 table-spoonful of flour
• J pint of stock
• J table-spoonful of salt
• a scant teaspoonful of white pepper
• the same of cayenne
• 1 table-spoonful of English sauce
• J teaspoonful of mustard
• a j crushed grain of garlic
• 1 teaspoonful of chopped parsley
• 21b. of cooked Lobster
• twelve mushrooms

Method

1. 1

   Fry chopped onion in butter until golden, add flour to make a roux, moisten with stock, and season.

2. 2

   Stir in finely chopped lobster and mushrooms, cook for thirty minutes, then add egg yolks, cool, and use as required.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 371. The excerpt below is the record exactly as published.

Lobster Forcemeat. — (1) Fry an onion chopped very fine in loz. of butter until it is a golden colour, adding 1 table-spoonful of flour to make a roux. Moisten with J pint of stock, stirring well and continuously until the sauce hardens. Season with J table-spoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, 1 table- spoonful of English sauce, J teaspoonful of mustard, a j crushed grain of garlic, and 1 teaspoonful of chopped parsley. Stir well, adding 21b. of cooked Lobster, cut up very fine, with twelve mushrooms

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