Lobster Pie with Mushrooms a la Parisienne

Ingredients

• Two pound lobster
• one tablespoon butter
• half a cup milk
• one large tablespoon flour
• yolks of three eggs
• half a cup cream
• three tablespoons sherry
• one pound mushrooms

Method

1. 1

   Line pie plate with puff paste, fill with beans, cover, and bake until golden.

2. 2

   Remove beans, fill with lobster and mushroom mixture, cover, and garnish with claws and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 152. The excerpt below is the record exactly as published.

Lobster Pie with Mushrooms a la Parisienne Pate de Homard aux Champignons, a la Parisienne Line a pie plate with puff paste, fill with beans, put another cover on top, decorate with some twisted strips of puff paste and a rosette in the centre from the pastry; bake in a moderate oven until well done and golden brown. When done, take off the cover, and remove the beans. Put the hot crust on a warm platter and fill; put the cover on; garnish with lobster claws all around and pars¬ ley. Serve as an entree for luncheon, dinner, or supper. Filling. Two pound lobster, cooked and left in the juice until cold, removed from the shell and cut in large pieces; one tablespoon butter, half a cup milk, one large tablespoon flour, yolks of three eggs, half a cup cream, cayenne pepper, salt, three tablespoons sherry, one pound mushrooms

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