Lobster Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 50. The excerpt below is the record exactly as published.
Lobster sauce. Scoop out the body of the lobster, and stir in a bowl with the spawn, some olive oil, a teaspoonful of mustard, a pinch of chopped herbs, two pounded eschalots, a little white pepper, ten or twelve drops of Soy sauce, a small liqueur glass of anisette, and the juice of two or three lemons
Cook this with the app: pantry check, scaling, and the assistant.