Lobster Sauce

Ingredients

• small lobster, weighing about one pound
• one tablespoon butter
• one tablespoon flour
• one and a half cups boiling milk
• three to four tablespoons sherry
• half cup rich cream

Method

1. 1

   Cook the lobster, then remove the meat and grind part of it.

2. 2

   In a saucepan, melt butter, add flour, and boiling milk, beating until creamy.

3. 3

   Mix in sherry, ground lobster, and diced lobster meat.

4. 4

   Before serving, add egg yolk and cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 461. The excerpt below is the record exactly as published.

Lobster Sauce (Sauce au Homarcf) Cook a small lobster, weighing about one pound; leave in the water until cold, break shell and remove all the meat. Cut the best meat in small dices, grind the other part through the machine once. Put a tablespoon butter in a saucepan, add one tablespoon flour and one and a half cups boiling milk; beat the sauce until creamy, then add three to four tablespoons sherry, pep¬ per and salt to taste. Add the ground lobster and the rest part of the lobster. Color the lobster shade. Just before ready to serve, add yolk of one egg and half cup rich cream. If there is any roe in the lobster, it should be chopped and sprinkled over the sauce. Serve with any kind of fish dish as mousses, timbales, souffles, etc. Save the lobster claws for the decoration of the dish that the sauce is served with. White Oyster Sauce (Sauce blanche aux Huitres) Put a pint of oysters on stove in their own liquid with pepper, salt, a little Worcestershire sauce, and juice of halt lemon; let come to a boil. Put one tablespoon butter

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