Lobster Gratin

Ingredients

• a good-sized lobster
• a piece of butter the size of an egg
• three shallots
• a table-spoonful of flour
• half a pint of milk
• a table-spoonful of chopped parsley
• a little salt
• cayenne

Method

1. 1

   Take the meat from the lobster, cut the body in half, and pick out all the meat.

2. 2

   Brown shallots in butter, mix in flour, then add milk and boil.

3. 3

   Add lobster, parsley, salt, and cayenne.

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, Gratin of. — Take the meat from a good-sized lobster, cut the body in half, and pick out all the meat, which must be cut into tliiu slices. Put a piece of butter the size of an egg into a saucepan, with three shallots, finely minced. Brov.m them lightly, then mix in a table-spoonful of flooi-, and when quite smooth, half a pint of milk. Boil for five minutes. Put in the sliced lobster, a table-spoon- ful of chopped parsley, a little salt and cayenne

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