Lobster Mixture

Ingredients

• Take the meat from a lobster
• pound it up with four hard-boiled yolks of eggs
• three ounces of butter (melted)
• a tablespoonful of white or Bechamel sauce
• cayenne and seasoning to taste.

Method

1. 1

   Pound the lobster meat with the yolks, butter, and sauce, season to taste.

2. 2

   Pass it through a wire sieve, and use as directed above.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 24. The excerpt below is the record exactly as published.

lobster mixture, using a forcing bag and plain pipe. Steam them for fifteen minutes, dish them on a potato border straight down the centre of the dish. Pour round them an anchovy sauce. Panada. Melt one ounce of butter in a stewpan, stir in two ounces of flour, add one gill of milk, boil well ; then use. Lobster Eggs a la Guildhall. Take six or seven small fresh eggs (hard boiled), remove the shells, cut them in halves ; remove the yolks, fill up the space (until it resembles the original shape of the egg) with the lobster mixture, as below. Dip each one into egg and bread crumbs twice ; fry in hot fat a pretty golden colour. Dish in a circle ; garnish with fried parsley. Lobster Mixture. Take the meat from a lobster, pound it up with four hard-boiled yolks of eggs, three ounces of butter (melted), and a tablespoonful of white or Bechamel sauce, cayenne and seasoning to taste.

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