Lobster Ramekins
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 24. The excerpt below is the record exactly as published.
LOBSTER RAMEKINS. Take a boiled lobster and cut into dice. Put into a sauce- pan two and a half tablespoons butter, well thickened, add the lobster with half cup strained tomato, quarter cup stock. Cook fifteen minutes with half box mushrooms. Season with salt and cayenne pepper. Lastly add half glass sherry
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