Lobster Pie
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve hot or cold.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 374. The excerpt below is the record exactly as published.
Lobster Pie. — (1) Pick out all the eatable meat from a boiled Lobster, put it in a mortar, and pound well, seasoning with salt, mustard, cayenne pepper, and vinegar. Then mix with it Jib. of butter, the beaten yolks of two eggs, and 1 teacupful of grated breadcrumb. Line a small dish with puff paste
Cook this with the app: pantry check, scaling, and the assistant.