Lobster Sauce
From The book of plain cooking, 1904
Coral can be pounded and used for coloring if desired.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 35. The excerpt below is the record exactly as published.
Lobster Sauce Make an ordinary white sauce, allowing a larger piece of butter, cut the lobster into pieces, and add a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.