Lobster Sauce

Ingredients

• a small lobster
• one ounce of butter
• one ounce of flour
• half a pint of cold water
• a large tablespoonful of cream
• half a teaspoonful of lemon juice
• pepper according to taste
• salt according to taste
• a few grains of Cayenne pepper

Method

1. 1

   Break the lobster shell and extract the flesh.

2. 2

   Pound the coral with butter, then mix with flour and water in a stewpan.

3. 3

   Stir until it thickens, add cream, and then the lobster meat and lemon juice.

4. 4

   Serve with boiled turbot.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 82. The excerpt below is the record exactly as published.

salt according to taste. 9. When the zvater boils we move the saucepan to the side of the fire and let it simmer gently for two hours. We must watch it and skim it occasionally. o 2io National Training School for Cookery. 10. After that time we strain the stock into a basin, and it is ready for use. It is now reduced to two quarts and ?~"lf a pint. N.B. — This stock can be used for thick vegetable sotips. Lessons on Cooking Fish. — Boiled Turbot. 211 FISH. Lesson No. 1. Lobster s. d. 2 oz. of butter 2 o O . 2 I tablespoonful of cream 1 oz. of flour o 1^ O Or J a tablespoonful of lemon juice Now we will show you how to boil Turbot and make Lobster Sauce. 1. We take the turbot. 2. We put it in a basin of cold water and wash it well. 3. We get a fishkettle and fill it with cold water, add to it as much salt as will make the water taste salt, and put it on the fire to boil. 4. We take the turbot out of the basin. 5. We put it on the drainer of the fishkettle, and put it in the kettle of boiling water, so that it is well covered with water. 6. We let it boil for twenty minutes or half an hour. 7. We must watch it and skim the water if necessary. N.B. — While the turbot is boiling, we should make the lobster sauce (see 8. When the fish is sufficiently boiled, the flesh will divide from the bone. 9. Now we take the drainer carefully out of the fishkettle, stand it. across the kettle a minute to drain, and slip the fish carefully on to a hot dish for serving. below). o 2 1 2 National Training School for Cookery. For Lobster Sauce. 1. We take a small lobster — it should be a hen lobster if possible. 2. We put the lobster on a board. 3. We take a chopper and break the shell of the lobster by hitting it with the blade of the chopper, not with the edge ; 1st because it would cut the lobster in pieces, and 2nd because it would spoil the edge of the chopper. 4. We break all the shell off the claws and back with our fingers and take out all the flesh. 5. We cut this flesh up with a sharp knife to the size of small dice. 6. If the lobster is a hen lobster we shall find a bit of coral in the neck, and a strip of it down the back. 7. We take all this coral out of the lobster and wash it carefully in cold water in a small basin. 8. We take the coral out of the basin and put it in a mortar with one ounce of butter. 9. We pound the coral and the butter well with the pestle. 10. We take it out of the mortar, and scrape the mortar out quite clean with a palette knife, for none must be lost. 11. If we have not a palette knife we can manage as well with a piece of uncooked potato cut into the shape of a knife blade with a thick back, with this we can scrape all out of the mortar. 12. We take a hair sieve and put it over a plate. 18. We rub the pounded mixture through the sieve with the back of a wooden spoon. 14. We must turn up the sieve when all the mixture has passed through, and we shall find some sticking on the underneath part. 15. We scrape all this carefully off with the spoon. 16. We make it all into a little pat 17. We take a stewpan and put in it one ounce of butter and one ounce of flour. Lessons on Cooking Fish. — Lobster Sauce. 213 18. We mix them well together with a wooden spoon. 19. We add half a pint of cold water. 20. We put the stewpan on the fire. 21. We stir the mixture smooth, with a wooden spoon until it boils, and thickens. We add a large tablespooiiful of cream, and stir well till it boils again. 22. We then take the stewpan off the fire, and stand it on a piece of paper on the table. 23. We add to the mixture in the stewpan the pat of coral butter, by degrees, to colour it. N.B. — If there be no coral, the sauce might be coloured with half a teaspoon- ful of essence of anchovy. 24. We stir it quite smoothly with a wooden spoon, it must not be lumpy. 25. We now add pepper and salt, and a few grains of Cayenne pepper, according to taste. 26. We take the chopped lobster, and mix it into the sauce, and add half a teaspoonful of lemon juice

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