Lobster Sauce

Ingredients

• one tablespoonful of butter
• a few drops of onion juice
• a bit of bay leaf
• a half cup of white stock or hot water
• the well-beaten yolks of one and one-half eggs
• a teaspoonful of butter
• half the pounded coral of a lobster and a tablespoonful of chopped lobster meat

Method

1. 1

   Mix butter, onion juice, bay leaf, and white stock in a bowl over hot water.

2. 2

   Stir until melted.

3. 3

   Mix with egg yolks, return to heat, and stir until thickened.

4. 4

   Add lobster meat.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.

Lobster Sauce. — Phis is delicious with any white fleshed fish. Its foundation is Hollandaise sauce, which is also the foundation of most of the fish sauces. To make it, stir together one tablespoonful of butter, a few drops of onion juice, a bit of bay leaf (not too much), pepper to season, and the juice of a half lemon. Add a half cup of white stock or hot water and set the bowl containing the mixture in a pan of hot water and stir until the butter melts. As soon as very hot, take from the fire and stir a little of the mixture in the well-beaten yolks of one and one-half eggs, then add the rest of the sauce and return to the fire. Stir constantly for five minutes or until thickened. Add a teaspoonful of butter, half the pounded coral of a lobster and a tablespoonful of chopped lobster meat

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