Lobster Sauce

Ingredients

• one small lobster
• four table-spoonfuls of butter
• two of flour
• one-fifth of a teaspoonful of cayenne
• two table-spoonfuls of lemon juice
• one pint of boiling water

Method

1. 1

   Cut the meat into dice.

2. 2

   Pound the 'coral' with one tablespoonful of the butter.

3. 3

   Rub the flour and the remainder of the butter to a smooth paste.

4. 4

   Add the water, pounded 'coral' and butter, and the seasoning.

5. 5

   Simmer five minutes, and then strain on the lobster.

6. 6

   Boil up once, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 108. The excerpt below is the record exactly as published.

Four table-spoonfuls of butter, one of vinegar, one of lemon juice, half a teaspoonful of salt, one quarter of a tea- spoonful of pepper, one teaspoonful of chopped parsley. 15 226 MISS PABLOA'S NEW COOK BOOK. Beat the butter to a cream, and gradually beat in the sea- soning. This sauce is spread on fried and broiled meats and fish instead of butter. It is particularly nice for fish and beefsteak. A A Maitre d' Hotel Sauce. One pint of white stock, the yolks of three eggs, one heap- ing table-spoonful of corn-starch. Put the stock on to boil, reserving one-third of a cupful for the corn-starch. Mix the corn-starch with the cold stock and stir into the boiling. Boil gently for five minutes. Prepare the maitre d9 hotel butter as directed in the rule, and add to it the yolks of the eggs. Gradually stir into this the boiling mixture. After placing the sauce-pan in another of boiling water, stir con- stantly for three minutes. Take off, and serve. Hollandaise Sauce. Half a tea- cupful of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cupful of boiling water, half a teaspoonful of salt. Beat the butter to a cream ; then add the yolks, one by one, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a sauce-pan of boiling water. Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the boiling water, beating all the time. When like a soft custard it is done. The bowl, if thin, must be kept over the fire only about ^iYt minutes, provided the water boils all the time. The sauce should be poured around meat or fish when it is on the dish. Lobster Sauce. One small lobster, four table -spoonfuls of butter, two of flour, one-fifth of a teaspoonful of cayenne, two table- spoon- fuls of lemon juice, one pint of boiling water

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