Lobster Sauce

Ingredients

• two ounces of butter
• half a pint of melted butter
• a little cayenne
• a little lemon juice
• pieces of lobster

Method

1. 1

   Cut the fleshy part of a lobster into small square pieces; reserve the spawn and coral, and pound it with the butter.

2. 2

   Pass it through a sieve.

3. 3

   Incorporate it with the melted butter, cayenne, and lemon juice; add the pieces of lobster, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 118. The excerpt below is the record exactly as published.

Lobster Sauce. — Cut the fleshy part of a lobster into small square pieces ; reserve the spawn and coral, and pound it with two ounces of butter, and pass it through a sieve. Then put about half a pint of melted butter into a stewpan, incorporate it with the lobster, butter, and a little cayenne and lemon juice; add the pieces of lobster, and send to table. Horseradish Sauce. — Grate one large stick of hdrse^ radish, and add \ pint of cream, 1 dessertspoonful of vinegar. This sauce is well adapted to be eaten with braized fillet of beef, garnished with potatoes fried in butter. 2l6 THE HOUSEHOLD Indian Curry Sauce. — Take two' large onions, one carrot, and one head of celery, and slice them very thin ; place these, with two ounces of fresh butter, and fry them over the small gas jets till the onions are brown ; add three blades of mace, a little thyme, one bay leaf, a bouquet of parsley, and two tablespoonfuls of curry paste, a tablespoonful of curry powder; moisten with good broth, and stir the sauce on the gas till it boils, then place it over the small jets turned low. Having skimmed and reduced the sauce to a proper consistency, pass it through a tamis, ex¬ tracting the parsley, and add it to whatever meat is prepared for the curry, observing that the broth of the meat should be used for making the sauce. Brown Gravy for Roast Veal. — Place four ounces of fresh butter in a stewpan and knead it with a good tablespoon ful of flour, add a ladleful of good brown gravy, some essence of mushrooms or mushroom cat¬ sup, a little grated nutmeg and pepper; stir the sauce, and keep it gently boiling for ten minutes. If it be¬ comes too thick, add a little more gravy, so that it is kept the same consistency as any other sauce, finish with a little lemon juice

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