pescatariangluten-freeegg-freesoy-free
Lobster Sauce
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 183. The excerpt below is the record exactly as published.
pepper. Cover it close, let it stew over a gentle lire, and when it is done strain it oft". This is a ver\' good sauce for any kind of veal. 31. Hatelets. Put some smooth sauce (Xo. Go) on a bit of butter into a stew-pan, with some parsley, shallots, and champignons, all shredded small; set them on the tire, and when they begin to ivy, add a little stock, browning, pepper, nutmeg, a bay-leaf, and salt ; reduce the whole to the consistence of a beef broth, take out the ba^'-leaf, put in the yolks of three eggs, and stir till sufficiently thick. Be careful not to let it boil. 32. HoUandaise. As in the Sauce Blanche (No. 10), mix a dessertspoonful of flour and four ounces of butter. Moisten with two- thirds of the Avater necessary to make the sauce. Let it boil for a few minutes, and take the saucepan oft' the fire. Mix, while stirriuQ', five yolks of eo-ofs well beaten with a little water. Put the sauce back on the fire, so as to cook the eggs, and as soon as these are done, take the saucepan olf again. Then you nmst proceed as when making the Sauce Blanche, adding the juice of one or two lemons, eight ounces of butter, and the rest of the 336 THE THOBOVGII G(JOD COOK. water. To make this sauce well, you iimst prepare it in a shallow saucepan which holds double the quantity which you need, so as to be able to stir quickly. When the sauce is ready, you shift it into a smaller saucepan to keep it Avarni, leaving the spoon in it, so as to stir from time to time. At the moment of serving, if too thick, add" a little Avater and fresh but tor. 33. Hot Horseradish. Fry together in a stew-pan two oiuiccs of butter and two ounces of flour, without discolouring them ; then mix in half a pint of Avell-flavourcd chicken stock, and half a gill of cream, and stir all together till it boils; add the juice of one lemon, and tAvo raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil : put in a teaspoonful of mixed English mustard, Avring through the tanmry, add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshly- grated horseradish sauce; mix well, and use. 34. Italian. Put some lemon, parsley, thyme, and mushrooms, shredded small, into a stew-pan with a little butter and a clove of garlic. Set on a moderate fire ; as soon as the butter begins to fry, pour in a little consomme (p. 77), and let stCAv till pretty thick ; then take out the garlic, add some butter sauce and a little lemon-juice. (For Brown Italian, see No. 17.) SAUCES. 337 35. Lemon. Pare the rind off a lemon, cut it into slices, take the pips out, and cut into small square bits. Blanch the liver of a fowl and chop it fine. Mix the lemon and liver together in a boat, pour on some hot melted butter, and stir up. 36. Lobster. Cut up your lobsters into good-sized dice. Pound the spawn with a piece of butter as large as a walnut, and rub it through a sieve ; put it into a stew-pan, adding as much melted butter as required for the sauce ; season with a teaspoonful of essence of anchovy, a little lemon-juice, cayenne, pepper, and salt ; stir it on the fire till nearly boiling, and strain it through the tammy over your lobster. Add a small piece of glaze
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Cook this with the app: pantry check, scaling, and the assistant.