Lobster Fricassee

Ingredients

• two moderately large Lobsters
• nearly 2 breakfast-cupfuls of bechamel sauce
• juice of half a lemon
• 1 gill of cream
• loz. of butter

Method

1. 1

   Boil lobsters, pick meat, and cut into pieces.

2. 2

   Stew in bechamel sauce for ten minutes, strain in lemon juice, and serve hot.

3. 3

   Alternatively, simmer lobster in broth, add cream and butter, and serve with Boston crackers.

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 Fricassee. — (1) Select two moderately large Lobsters and partially boil them. Pick the flesh out of the claws and tails, and cut it into small pieces; put it into Lobster — continued. a saucepan with nearly 2 breakfast-cupfuls of bechamel sauce, and let the contents stew gently for ten minutes. Strain the juice of half a lemon in the fricassee, turn it on to a hot dish, and serve at once. (2) Take all the meat of a large Lobster, cut it into pieces about Jin. square, put them over the fire in a saucepan together with J pint of good veal broth or chicken broth (the broth ought to be quite a jelly) and a seasoning of pepper and salt, and let them simmer for five minutes ; then add 1 gill of cream, and when it is again at the point of boiling stir in loz. of butter

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