Lobster Sauce No. 2
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 58. The excerpt below is the record exactly as published.
Lobster Sauce No. 2. — To one cup of White Sauce No. I add half a cup of strained cooked tomato and one cup of cooked lobster meat cut in small pieces, or pounded and rubbed through a sieve, heat to boiling point, season, and serve. Anchovy Sauce. — To one cup of White Sauce No. i add a tablespoonful each of lemon juice and anchovy paste, heat to boiling point, season, and serve. Egg, parsley, caper, lobster, shrimp, and anchovy sauce are all used as sauces for boiled fish, and are all excellent, but the most popular of all fish sauces is : Sauce Hollandaise No. i. — To one cup of White Sauce No.
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