Lobster Gratin

Ingredients

• One pint of lobster cubes
• three gills of boiling water
• three teaspoonfuls of flour
• three tablespoonfuls of butter
• one teaspoonful of salt
• one-tenth teaspoonful of cayenne
• one-half teaspoonful of Bovril
• one tablespoonful of lemon juice
• twelve tablespoontfuls of grated bread crumbs

Method

1. 1

   Season the lobster with lemon and half the salt and pepper.

2. 2

   Put two tablespoons of the butter in a saucepan, and beat to a cream; then add the flour, salt and pepper, and beat for two minutes longer.

3. 3

   Dissolve the extract of meat in the boiling water, and pour it on the flour and butter.

4. 4

   Place on the fire, and cook for eight minutes.

5. 5

   Stir the seasoned lobster into this.

6. 6

   Have ready twelve little china souffle dishes, into which put the lobster mixture.

7. 7

   Cover with the breadcrumbs, and dot each one with the remaining tablespoon of butter, broken into little bits.

8. 8

   Place the souffle dishes in a shallow baking-pan, and set in rather a hot oven for eight minutes.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 15. The excerpt below is the record exactly as published.

one-half teaspoonful of Bovril, one-quarter teaspoonful of pepper, one level teaspoonful of salt, two tablespoonfuls of butter, six slices of toast. 4 la Quina du Pérou Wilson's Invalids Port iiss" 41 [YMAN'S SACCHARINE TABLETS -»»»ONE SWEETENS A CUP OF TEA...- Put up in bottles of roo and 200 at 20 cts, and 35 cts. Free the oysters from bits of shell, and, after putting them in a frying-pan, set them on the fire with the other ingredients. Stir frequently, and when the oysters curl on the edge, and are plump in the middle, pour them over six slices of toast which have been arranged on a warm platter. Serve at once. If a richer dish be liked, beat the yolks of two eggs with four tablespoontfuls of water, and stir in with the oysters when they boil up. Draw the pan back to a cooler part of the stove, and stir for half a minute. OVo Le RS As UAPRECHAMEL, Three solid pints of oysters, three tablespoonfuls of butter, two tablespoonifuls of flour, one small bit of mace, one small slice of carrot, one large slice of onion, one bay leaf, one sprig of parsley, one and one-quarter teaspoonfuls of salt, one-quarter teaspoonful of pepper, one-half pint of boiling water, three gills of cream, one-half teaspoonful of Bovril, yolks of three eggs. Beat the flour and butter together in a saucepan. Dissolve the extract of meat in the hot water, and pour on the flour and butter. Add the vegetables, herbs, spice, salt and pepper. Cook gently for twenty minutes; then add two gills of the cream, and strain into a clean saucepan. PREGA SS re OAS TIC ks: One solid quart of oysters, one-half teaspoonful of Bovril, two tablespoonfuls of butter, one tablespoonful of flour, one teaspoonful of salt, one-tenth teaspoonful of cayenne, one tea- spoonful of minced parsley, one gill of cream or milk. Mix the flour smoothly with the cream. Put the butter and parsley in a frying-pan, and cook until the butter begins to FAMILY WASHING OUR SPECIALTY (aundry Dept.) The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 42 AMES Vi AIR Health Specialties in a SSSSVESSES BREAD and FOOD TELEPHONES 1025, 1340, 6488, 5052 @#@ For Infants and Invalids. turn brown. Have the oysters well drained and free from bits of shell, and put them in the pan with the butter and parsley. Add the extract of meat, besides the salt and pepper, and stir until the edges of the oysters begin to curl. Now add the flour and cream, and cook until the liquid boils up. Serve at once. LOBSTE RAG GRATIN: One pint of lobster cubes, three gills of boiling water, three teaspoonfuls of flour, three tablespoonfuls of butter, one tea- spoonful of salt, one-tenth teaspoonful of cayenne, one-half teaspoonful of Bovril, one tablespoonful of lemon juice, twelve tablespoontfuls of grated bread crumbs

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