Lobster Sauce
From Original White House Cookbook, 1887
Serves 6
Some of the meat of the lobster may be chopped fine and stirred into it.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 98. The excerpt below is the record exactly as published.
LOBSTER SAUCE. Put the coral and spawn of a boiled lobster into a mortar with a table- spoonful of butter; pound it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wineglass of water or vinegar; add a teaspoonful of made mustard, stir in the coral and spawn, and a little salt and pepper; stir it until it is smooth and serve. Some of the meat of the lobster may be chopped fine and stirred into it. SAUCE FOR SALMON AND OTHER FISH. One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the sal- mon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste. Add the egg to thick- ened milk when you have stirred in the butter and liquor; take from the fire, season and let it stand in hot water three minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon. SAUCE FOR BOILED COD. To ONE gill of boiling water add as much milk; stir into this while boil- ing two tablespoonfuls of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.