Lobster Ragout (Ragout de Homard) a la Edward

Ingredients

• a small lobster
• making it together two cups
• a tablespoon flour
• flavor strongly with sherry
• pepper and salt to taste
• pepper and salt to taste

Method

1. 1

   Cook a small lobster in boiling water for eighteen to twenty minutes with little salt; leave in the juice until cold; then take out and remove the meat; cut meat in pieces as large as possible.

2. 2

   Cut some carrots, onions, turnips, in macedonian style; cook in some of the juice.

3. 3

   Put on stove to cook; thicken with flour dissolved in part of the juice; strain through a fine strainer.

4. 4

   Add the vegetables to the sauce, flavor with sherry, add the pieces of lobster, pepper and salt to taste; let it stew from ten to fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 156. The excerpt below is the record exactly as published.

bster Ragout ( Ragout de Homard ) a la Edward Cook a small lobster in boiling water for eighteen to twenty minutes with little salt; leave in the juice until cold; then take out and remove the meat; cut meat in pieces as large as possible. In the meantime, cut some carrots, onions, turnips, in macedonian style; cook in some of the juice; take the juice that the vegetables are cooked in and some from the lobster (making it together two cups); put on stove to cook; thicken with a tablespoon flour dis¬ solved in part of the juice; strain through a fine strainer to free it from lumps; add the vegetables to the sauce, coloring with some kitchen bouquet; flavor strongly with sherry; add the pieces of lobster, pepper and salt to taste

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