Lobster Fricassee
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 43. The excerpt below is the record exactly as published.
Lobster Fricassee. Partially boil some lobsters. Pick the meat out of the claws and tails and cut 'hem into small pieces, put it into a saucepan with two breakfast cupfuls of bechamd SHELL-FISH. 103 sauce and let the contents stew gently for several minutes. Strain the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.