Lobster Rolls

Ingredients

• 2oz. of flour
• J pint of cream or milk
• 2oz. of butter
• the beaten yolks of two eggs
• 1 pinch of cayenne pepper

Method

1. 1

   Mix flour with cream or milk over heat until thick.

2. 2

   Add butter, then the beaten egg yolks, anchovy essence, cayenne, and Lobster pieces.

3. 3

   Prepare puff paste, roll out, fill with Lobster mixture, fold, and bake for fifteen minutes.

4. 4

   Serve hot or cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 376. The excerpt below is the record exactly as published.

Lobster Rolls. — Pick the meiat out of a Lobster and cut it into small pieces, mixing the creamy substance from the body with it. Put 2oz. of flour in a saucepan with J pint of cream or milk, stir it over the fire till thick, then put in 2oz. of butter, and continue stirring until well mixed. Take the preparation off the fire, add the beaten yolks of two eggs, a few drops of anchovy essence, 1 pinch of cayenne pepper

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