Lobster Sauce

Ingredients

• a boiled lobster
• half an ounce of butter
• quarter of a pound of the meat of the lobster
• half a pint of white sauce

Method

1. 1

   Separate the lobster in two, remove and wash the coral.

2. 2

   Mix the coral with butter, press through a sieve.

3. 3

   Pound the lobster meat to a paste.

4. 4

   In a saucepan, boil the white sauce, then add the coral mixture and lobster meat, stir well, strain, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 17. The excerpt below is the record exactly as published.

Lobster Sauce. Take a boiled lobster, separate it in two, remove the coral, which wash well in cold water ; lay it on a table, with half an ounce of butter, mix well together with the blade of a knife, and press through a sieve. Pound to a paste quar- ter of a pound of the meat of the lobster. Put half a pint of white sauce

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