Lobster Pillau

Ingredients

• Open a half pound can of lobster
• ^ of a cupful of rice
• 2 tablespoonfuls of butter
• ^ of a teaspoonful of salt
• ^ of a teaspoonful of pepper

Method

1. 1

   Pick over and wash rice.

2. 2

   Cook in butter until yellow, add salt, pepper, and lobster.

3. 3

   Serve hot.

As published

This recipe was extracted from 365 tasty dishes (1906), page 23. The excerpt below is the record exactly as published.

^ of a teaspoonful of salt, 2 cloves and ^ of a bay leaf for each pound. Cover with boiling water and simmer gently until very tender. Put aside until next day, chop the meat fine, then pound it to a pulp, moistening from time to time with a little of the liquor as may May. be necessary. Taste and add more season- ing if desired. Add for each pound of the meat ^ of a pound of butter which has been melted and poured off free from sedi- ment. Beat well together, press into small jars and steam for an hour. When partly cooled pour over them ^ of an inch layer of melted butter and put away in a cold place. 26.~Steamed Fruit Roll. Short cake dough can be turned into quite a dainty dessert by rolling it out in a long sheet half an inch thick, spreading with a layer of marmalade, rolling up tightly, lay- ing on a plate, steaming for half an hour then placing in the oven long enough to dry off. In place of marmalade, fresh fruits with a sprinkling of sugar may be used in their season, or dried fruits such as stoned prunes or dates, cut figs or seeded raisins mixed with sugar and a pinch of cinnamon or a little chopped citron. With this fruit roll, a soft sauce should be served. 27.— Stuffed Egg Salad. Cook 6 eggs in boiling water for half an hour, chill and shell them. Cut in halves May. lengthwise and remove the yolks without breaking the whites. Mash the yolks to a smooth paste with 2 tablespoonfuls of mayon- naise; add 3 tablespoonfuls of potted or deviled ham, i teaspoonful of lemon juice, ^ of a teaspoonful of made mustard and a dash of cayenne. Refill the whites heaping them with the mixture. Arrange on lettuce leaves and serve with an extra dish of mayon- naise. 28. — Corn-starch Meringue. Scald I pint of milk, add 2 scant table- spoonfuls of corn-starch mixed to a smooth paste with cold milk, stir until smooth and thick, cover and cook for half an hour. Beat together the yolks of 3 eggs, 2 tablespoonfuls of sugar and ^ of a teaspoonful of salt ; add to the corn-starch and stir for five minutes ; then flavor and turn into a pudding dish. Cover with a meringue made by whipping the whites of the eggs to a stiff glossy froth with 3 tablespoonfuls of powdered sugar; dust with a little more sugar and put into a moderate oven until pale brown. Serve cold. 84 sg. — Cream of Asparagus Soup. Wash and scrape i bunch of asparagus, cover with i quart of boiling water and boil for twenty minutes. Lift out the stalks, re- move and set aside the tips; cut the stalks into inch pieces, return to the kettle and cook uncovered until very tender, then rub all through a sieve. Scald i pint of milk in a double boiler, add 2 tablespoonfuls of but- ter rubbed to a paste with 2 tablespoonfuls of flour and stir until thick and smooth. Add the asparagus pulp and liquid and season to taste with salt and pepper. Add the reserved tips and simmer for five minutes longer. 30. — Surprise Potatoes. Select potatoes of the same size and of good shape. Wash and scrub them, then bake in a hot oven until done. Cut off the top of each and with a spoon scrape out into a bowl, being careful not to break the shells. For 4 good-sized potatoes allow i teaspoonful of butter, 2 tablespoonfuls of hot cream, salt and pepper to taste and the whites of 2 eggs. Put through a potato press, add the butter, cream and seasoning and whip well. Cut in 86 May* lightly the whites of the eggs whipped to a stiflf dry froth. Refill the shells, replace the covers and return to the oven until very hot. 31. — Green-pea Timbales. After picking over and washing, soak dried green peas over night in plenty of cold water. Drain, add fresh water, heat slowly and sim- mer until very soft. Drain (the liquid may be used for soup or some other dish) and rub the peas through a fine sieve. To i pint of this pulp add 4 well-beaten eggs, ^ of a cupful of thick cream, J^ of a tea- spoonful of onion juice, 2 tablespoonfuls of melted butter and salt and pepper to season very highly. Fill small buttered timbale molds with the mixture, place in a pan partly filled with hot water, cover with but- tered paper and place in a hot oven until firm in the centre. Turn out carefully on a heated platter and pour round them a cream sauce to which a few whole peas have been added. 86 JUNE. I. — Strawberries with Blanched Cream. Take i pint of very thick sweet cream, add sugar and orange flower water to taste, and bring it to the boiling point. Beat the whites of lo eggs with a little cold sweet cream, and pour them into the scalded cream. Stir con- stantly until it comes to a thick curd, then remove from the fire, strain it through a hair sieve, and beat well with a spoon until it is cold. Just before serving pour the cream into a deep glass dish half filled with fine, ripe, sweetened strawberries. 2. — Baked Cherry Pudding. Stone I pint of sour cherries, make a bat- ter of 2 cupfuls of flour, I teaspoonful of salt, 2 teaspoonfuls of baking-powder sifted with the flour, i cupful of sweet milk, }i a cupful of sugar, 2 eggs, i tablespoonful of butter, }i a teaspoonful of cloves ; add the cherries last, and bake in a buttered mold thirty min- utes. Serve with wine sauce or with sweet- ened cream. 87 June. 3. — Tipsy Pudding. Place a stale sponge cake in a glass serv- ing-dish. At intervals pour over it a few spoonfuls of sherry until the cake is evenly moistened. Prepare a soft custard with i pint of milk, 3 tablespoonfuls of sugar and 3 eggs. When done add i teaspoonful of vanilla and pour over the cake, then set aside and serve very cold. Pieces of stale cake may be substituted for the loaf, and before serving the dish may be decorated with dots of any bright-colored jelly, with candied cherries or with the white of an egg, whipped to a meringue with a heaping tablespoonful of powdered sugar. 4. — Lobster Pillau. A pillau of lobster may be a novelty — it certainly is very good. Open a half pound can, turn out and let stand for an hour or two before using. Pick over and wash well ^ of a cupful of rice. Put into a saucepan with 2 tablespoonfuls of butter and cook slowly, stirring often until the grains are yel- low. Add j4 of a teaspoonful of salt, J^ of a teaspoonful of pepper

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