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Lobster Sauce
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 57. The excerpt below is the record exactly as published.
Lobster Sauce. The lobster should be chopped much smaller than ordi- nary, and the sauce should be composed of three parts cream to one of butter, a little salt, and a slight infusion of Cayenne pepper
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