Lobster Sauce

Ingredients

• a small cooked lobster
• two ounces of butter
• half a pint of Velouté sauce
• half a gill of good gravy
• a small pinch of cayenne
• the juice of half a lemon

Method

1. 1

   Cut the fleshy part of a small cooked lobster into very small dice, and put them on a plate.

2. 2

   Pound in a mortar the spawn and coral of the lobster with two ounces of butter and rub it through a sieve.

3. 3

   Then put in a stewpan half a pint of Velouté sauce with the lobster butter just made, half a gill of good gravy, and a small pinch of cayenne; boil and stir occasionally, add the pieces of cut lobster and the juice of half a lemon, sprinkle a little pepper, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 45. The excerpt below is the record exactly as published.

LOBSTER SAUCE. Cut the fleshy part of a small cooked lobster into very small dice, and put them on a plate ; pound in a mortar the spawn and coral of the lobster with two ounces of butter and rub it through a sieve ; then put in a stewpan half a pint of Velout^ sauce with the lobster butter just made, half a gill of good gravy, and a small pinch of cayenne; boil and stir occasionally, add the pieces of cut lobster and the juice of half a lemon

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