Lobster Sauce

Ingredients

• 2 oz. butter
• 2 tablespoonfuls of cream
• 1 tablespoonful chopped lobster meat
• 6 crushed peppercorns
• salt
• Put the vinegar, bay-leaf

Method

1. 1

   Put the vinegar, bay-leaf, and peppercorns in a stewpan (covered); let it reduce a little.

2. 2

   Add the yolks of eggs and stir over the fire until the sauce begins to thicken, then remove and put in a saucepan containing boiling water, or in the bain-marie.

3. 3

   Work in the butter a little at a time, also the cream, stir vigorously with a small whisk.

4. 4

   Pass through a fine strainer or tammy cloth, return to a clean stewpan, add the chopped lobster and a pinch of salt, stir again, place a few bits of butter on top, and keep hot until required for serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 130. The excerpt below is the record exactly as published.

6 crushed peppercorns, salt, 2 oz. butter, 2 table- spoonfuls of cream, 1 tablespoonful chopped lobster meat. Put the vinegar, bay -leaf, and peppercorns in a stewpan (covered) ; let it reduce a little. Add the yolks of eggs and stir over the fire until the sauce begins to thicken, then remove and put in a saucepan con- taining boiling water, or in the bain-marie. Work in the butter a 176 THE NEW CENTURY COOKERY BOOK little at a time, also the cream, stir vigorously with a small whisk. Pass through a fine strainer or tammy cloth, return to a clean stew- pan, add the chopped lobster and a pinch of salt, stir again, place a few bits of butter on top, and keep hot until required for serving. 232. Sauce Soubise. — 2 onions, 1 gill white stock, \ pint bechamel sauce (No. 202), white pepper, salt, a pinch of sugar. Peel the onions, parboil in salted water, strain off the water, drain and chop very finely. Return to the stewpan, and stir over the fire until all moisture is absorbed, then add the stock and cook till tender. Now add the sauce and reduce to the desired consistency, season with pepper, salt, and a pinch of caster sugar. 233. Sauce JMattre d’ Hotel. — ± pint bechamel, or veloutee (No. 206), sauce, 3 oz. butter, ^ lemon, 1 teaspoonful chopped parsley seasoning. Put the sauce into a stewpan, add a little water, stir until it boils, and reduce well. Whisk in the butter a little at the time, and rub through a tammy cloth or fine hair sieve. Return to the stewpan, add the parsley and lemon-juice, season with pepper and salt. 234. Sauce Haifort, chaude (Horseradish Sauce, hot). — 2 tablespoonfuls grated horseradish, % pint bechamel (No. 202) sauce, teaspoonful caster sugar, pinch of cayenne and salt, i teaspoonful of vinegar. Moisten the horseradish with the vinegar, mix with the sauce, and boil up whilst stirring. Add the sugar and cayenne, allow it to simmer a few minutes, taking great care that the sauce does not curdle ; if found too thick, add a tablespoonful of cream or milk. Serve with hot roast beef, &c. 235. Sauce au Pain (Bread Sauce). — 4 oz. fresh bread-crumbs, 1 small onion, 1 clove, A peppercorns, 1 pint of milk, ^ oz. fresh butter, salt, 2 tablespoonfuls of cream

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