Lobster Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 17. The excerpt below is the record exactly as published.
Lobster Sauce. Make a Hollandaise, as for meat and add a cupful of finely chopped lobster meat, the coral rubbed to a paste with a tablespoon of melted butter, 1 tablespoon of lemon juice, I or 2 drops of tobasco
Cook this with the app: pantry check, scaling, and the assistant.