Lobster Sauce

Ingredients

• an ounce of butter
• half an ounce of flour
• the third of a pint of cold water
• a table-spoonful of cream
• pepper
• salt
• enough lobster butter to colour it brightly
• a few drops of lemon-juice
• a little of the lobster flesh, chopped small

Method

1. 1

   Melt the butter in a small stewpan over the fire.

2. 2

   Stir in the flour and beat to a smooth paste.

3. 3

   Pour in the cold water and stir over the fire until thickened.

4. 4

   Add pepper, salt, and cream.

5. 5

   Boil again, remove from heat, and stir in lobster butter and lemon juice.

6. 6

   Optionally, add chopped lobster flesh.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 171. The excerpt below is the record exactly as published.

an ounce of butter in a small stewpan over the fire. Stir in half an ounce of flour, and beat the mixture to a smooth paste with the back of a rvooden spoon. Pour in the third of a pint of cold water, and stir the sauce over the fire till it thickens. Add pepper and salt, and a table-spoonful of cream. Boil the sauce again, take it off the fire, and stir in enough lobster butter to A YEAR'S COOKERY. 215 colour it brightly. Adel a few drops of lemon-juice, and serve. Ii it is to be had, a little of the lobster flesh, chopped small

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