Lobster Sauce
From Common-sense papers on cookery, 1880
Good lobster sauce should taste strongly of lobster and not overpower the flavor of the fish.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 6. The excerpt below is the record exactly as published.
lobster sauce, and contrast it as it is with what it ought to be, trusting that our description of the latter will be attended with the practical result of enabling those who read it to make it for themselves, should they so desire, besides something in addition. First, we all know the lobster sauce which too often is handed round as an accompaniment to some boiled fish, such as turbot or brill. It consists simply of melted butter, with small pieces of lobster
Cook this with the app: pantry check, scaling, and the assistant.