Lobster in Shells

Ingredients

• an equal quantity of Lobster-meat and mushrooms
• some veloute sauce
• some essence of mushrooms
• fresh butter and Lobster butter in equal proportions
• sprinkle breadcrumbs on the top
• pour a little warmed butter over

Method

1. 1

   Cut Lobster meat and mushrooms into dice.

2. 2

   Boil veloute sauce with essence of mushrooms until reduced, thicken with butter, and mix in Lobster and mushrooms.

3. 3

   Fill table-shells, sprinkle with breadcrumbs, pour warmed butter over, and bake until browned.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 382. The excerpt below is the record exactly as published.

Lobster in Shells. — (1) Cut an equal quantity of Lobster- meat and mushrooms into dice. Boil some veloute sauce together with some essence of mushrooms till reduced, For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads. 878 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lobster — continued. then thicken it with fresh butter and Lobster butter in equal proportions, and mix in the Lobster and mushrooms. Fill some table-shells with the preparation, sprinkle bread- crumbs on the top, pour a little warmed butter over, and bake in a quick oven till browned. Put the shells on a hot dish, and serve. (2) Pick out the flesh of a boiled Lobster, and cut it in dice, put them into a basin with one-third their quantity of cooked mushrooms, also cut in dice, and 3 or 4 table- spoonfuls of bechamel sauce ; boil till reduced, adding gradually a few table-spoonfuls of fish broth and oyster liquor. When done, take the sauce off the fire, mix with it the chopped mushrooms and Lobster, and a little cayenne pepper. Fill some table-shells with the mixture, sprinkle breadcrumbs on the top

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