Lobster in Cream

Ingredients

• 1 teaspoonful of anchovy sauce
• 1 gill of cream
• two well-beaten eggs
• a seasoning of salt
• cayenne pepper
• plenty of sifted breadcrumbs
• little bits of butter

Method

1. 1

   Put the mixture over the fire in a covered saucepan, shaking occasionally.

2. 2

   When hot, stir in salt, cayenne, anchovy sauce, and cream.

3. 3

   Let it boil, add the lobster meat, and stir until hot.

4. 4

   Stir in beaten eggs, remove from fire, and prepare half shells with breadcrumbs and cream.

5. 5

   Pour in the lobster mixture, top with breadcrumbs and butter, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 389. The excerpt below is the record exactly as published.

a seasoning of salt and cayenne pepper, 1 teaspoonful of anchovy sauce, and 1 gill of cream. Let it boil up quickly, put in the meat of the Lobster, and stir well over the fire till very hot; then stir in two well-beaten eggs, and remove the saucepan from the fire. Have ready the half shells, nicely washed, dried, and buttered inside, strew plenty of sifted breadcrumbs in them, moisten with a little cream, pour in the hot Lobster mixture, put a layer of sifted breadcrumbs over, moisten with a little cream, distribute little bits of butter

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