Lobster Fricassee

Ingredients

• a medium-sized lobster
• half a pint of good white sauce
• half a salt-spoonful of salt
• half a salt-spoonful of white pepper
• cream
• a little arrowroot

Method

1. 1

   Pick the meat from the lobster and cut it into small squares.

2. 2

   Put in a saucepan with white sauce and mix in the pounded coral.

3. 3

   Season and bring to boiling point, then add lemon juice.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 859. The excerpt below is the record exactly as published.

Lobster Fricassee.— Pick the meat from the tail and claws of a medium-sized lobster, cut it into small squares, and put these in a saucepan with half a pint of good white sauce, poxmd the coral, and mix it smoothly with the liquid. Season -with half a salt-spoonful of salt and half a salt-spoonful of white pepper and pounded rnace mLxed. When the mixture is on the point of boiling take it from the fire, let it cool a moment, then add a table-spoonful of strained lemon-juice. The white sauce may be made of a quarter of a pint of good beef stock and a quarter of a pint of cream, thickened with a little arrowi'oo

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