Lobster Omelette
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
This mixture may be placed on the Omelette before it folds over, or used as a bed.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 282. The excerpt below is the record exactly as published.
four ounces of lobster minced small. Put a gill of good white sauce into a stewpan, stir in the mince, heat gently over a low fire without burning, season with salt, Nepaul pepper, and finish with a dessertspoonful of cream. Scatter minced parsley
Cook this with the app: pantry check, scaling, and the assistant.