Lobster Sauce

Ingredients

• J pint of veal stock
• 1 breakfast-cupful of thick cream
• the juice of a small lemon
• a few drops of anchovy sauce
• mace in moderate quantities
• peppercorns in moderate quantities
• grated horseradish in moderate quantities
• the meat of the Lobster cut up into small pieces
• the pounded spawn

Method

1. 1

   Boil the shell of the Lobster with mace, peppercorns, and grated horseradish in veal stock for twenty minutes.

2. 2

   Strain the liquor, return it to the saucepan with cream, lemon juice, anchovy sauce, Lobster meat, and pounded spawn.

3. 3

   Stir well and simmer for five minutes without boiling.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 381. The excerpt below is the record exactly as published.

grated horseradish in moderate quantities, pour in J pint of veal stock, and boil for twenty minutes. Afterwards strain the liquor, return it to the saucepan, or put it in a clean one, with 1 break- fast-cupful of thick cream, the juice of a small lemon, a few drops of anchovy sauce, the meat of the Lobster cut up into small pieces, and the pounded spawn. Stir the whole well at the side of the fire, and simmer for five minutes, but do not let it boil. The sauce is then ready for serving. Lobster Saute. — Pick the meat from the shell of a Lobster ; take the large and solid pieces, and cut them to an even size, but not very small. Put a lump of butter about the size of an egg in a frying-pan, and when melted put in the pieces of Lobster ; sprinkle pepper and salt over them, squeeze in the juice of half a lemon, and toss about over the fire till thoroughly hot. Toast some thin broad slices of bread, cut off the crust, butter them, and put them on a hot dish ; pour the Lobster over, and serve at once. Lobster in Shells. — (1) Cut an equal quantity of Lobster- meat and mushrooms into dice. Boil some veloute sauce together with some essence of mushrooms till reduced, For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads. 878 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lobster — continued. then thicken it with fresh butter and Lobster butter in equal proportions, and mix in the Lobster and mushrooms. Fill some table-shells with the preparation, sprinkle bread- crumbs on the top, pour a little warmed butter over, and bake in a quick oven till browned. Put the shells on a hot dish, and serve. (2) Pick out the flesh of a boiled Lobster, and cut it in dice, put them into a basin with one-third their quantity of cooked mushrooms, also cut in dice, and 3 or 4 table- spoonfuls of bechamel sauce ; boil till reduced, adding gradually a few table-spoonfuls of fish broth and oyster liquor. When done, take the sauce off the fire, mix with it the chopped mushrooms and Lobster, and a little cayenne pepper. Fill some table-shells with the mixture, sprinkle breadcrumbs on the top, pour over a little warmed butter, and brown under a hot salamander. Put the shells on a dish, with a fried oyster on each, and serve. (3) Put two finely-chopped shallots in a stewpan, add 1 wineglassful of Madeira wine, loz. of butter, and Hlb. of pieces of boiled Lobster ; moisten with 1 pint of veloutfi sauce, and season with 1 pinch of salt, J pinch of pepper, and a very little nutmeg. Boil for ten minutes, and with this preparation fill six table-shells ; on the top of each lay three slices of truffle and 1 table-spoonful of good bechamel sauce. Put 1 drop of clarified butter on each, and place them in the oven for five minutes. Serve very hot on a folded napkin. (4) Pick the meat from one or two cold boiled Lobsters, cut it into dice, and put them in a basin with a few table- spoonfuls of gherkins or pickled mushrooms also cut in dice ; sprinkle with salt and pepper, and pour in a little oil and vinegar. Previously, prepare a small stand of fat, decorate it at the base, form it like steps, and fix it on the centre of a dish. Drain the Lobster on a sieve, put it into a basin, and mix in a few table-spoonfuls of mayon- naise with eggs, and a pinch of chopped tarragon. Fill a dozen silver shells with the above preparation, coat each with a layer of mayonnaise, and surround with chopped aspic. Arrange the shells on the stand, and serve. Lobster Souffle. — (1) Pick the meat out of the shell of a moderate-sized hen Lobster, and put it with some of the spawn into a mortar ; pound it, work in an equal quantity of butter, and season to taste with salt, pepper, spiices, and a very small quantity of cayenne pepper. Put the shells and trimmings of the Lobster into the mortar, first removing the above mixture, and pound slightly, then put them in a saucepan with some veal stock, and boil gently for half-an-hour, or until the stock is well flavoured until the Lobster, then strain it. Put the pounded meat into a stewpan with 3 table-spoonfuls of thick cream, the strained juice of half a lemon, and a sufficient quantity of the strained liquor to bring the whole to the consistency of Lobster sauce. Stir it over the fire until well mixed and on the point of boiling, then move it off'. When the mixture has got nearly cold, stir in the well-beaten yolks of three eggs, and then the whites, which should have been whipped to a thick foam, pour the mixture into a souffle-tin, and bake. Serve the souffle directly it is cooked. (2) Cut sufficient meat off a cod or halibut to weigh Jib., and put it in a mortar with the coral from two hen Lobsters ; pound, then pass them through a wire sieve. Put loz. of butter and 2oz. of flour in a saucepan, stir it over the fire till the butter is melted, then pour in 1 teacupful of fish stock, and boil it well. Pound the meat of the body of the Lobster in a mortar, then mix with it the other fish meat and the sauce, and four eggs, one at a time ; pass all through a wire sieve, then stir into it \ pint of whipped cream and a little cayenne pepper. Butter a plain souffle-mould, put a layer of the above preparation at the bottom of the mould, place a few pieces of the meat from the Lobster claws over it, put another layer of the mixture on the top, then some more Lobster meat, and continue thus till the mould is full. Trim evenly over the top, cover with a sheet of buttered paper, tie it down, set the mould in a saucepan of hot water, taking care the water does not come over the sides of the mould, and let it steam gently for half-an-hour. When Lobster — continued. done, turn the souffle out of the mould on to a hot dish, pour over b pint of white sauce, and serve. Lobster Soup. — (1) Select four small cooked hen Lobsters, pick out all the meat, put the small claws and the fins in a mortar, and beat them ; then turn them into a saucepan with 2qts. of water and boil till all the flavour has been extracted from them. Put the spawn in a mortar with a piece of butter that has been rolled in flour, pound and pass them through a sieve ; strain the stock, put it back into the saucepan, mix the pounded spawn

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