Lobster Scallop

Ingredients

• the meat of boiled lobster
• butter the size of an egg
• a heaping teaspoonful of flour
• a little salt
• a little pepper
• a coffee cup of cream
• the yolk of an egg beaten in it

Method

1. 1

   Mix lobster with melted butter, flour, salt, and pepper.

2. 2

   Add cream with beaten egg yolk, boil briefly.

3. 3

   Butter a dish, add lobster, cover with breadcrumbs, season, and bake for 20-30 minutes.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 47. The excerpt below is the record exactly as published.

Lobster Scallop. Cut in small pieces the meat of boiled lobster, put it in a stew- pan with butter the size of an egg for one large lobster, a heap tng teaspoonful of flour, and a little salt and pepper; mix well together over the fire until the butter is melted, then add a ooffeeoup of cream, with the yolk of an egg beaten in it, and give one boil up ; butter a scallop-shell or deep dish, sprinkle with finely-grated breAd crumbs, pour in ike lobster, spread bread SHELL FISH. 97 oriimbs orer tlie top, season with pepper and salt, and strew ovef a few little pieees of butter, and bake twenty minutes or half ao hour in a quick oven. 01am Chowder. Gut three-quarters of a pound of pickled pork into thin slices and fsj them rather crisp ; drain the liquor from about one hun» dred and fifty little soft-shelled clams, which have been opened raw, place a couple of slices of the pork in the bottom of a pot, lay on them a layer of the clams, on these put a couple of slices of onion, season with pepper, and scatter lumps of butter over the top, on this put a layer of water crackers which have been partially soaked, then a couple more slices of the pork, a layer of clams, two more slices of onion, pepper, plenty of butter, another layer of crackers, and so on until all are in ; cover the top with crackers, scatter lumps of butter over them and a very little salt and pepper ; mix two tablespoonsM of flour to a smooth paste with a little cold water, stir it in the dam-juice, add as much water as you have juice, pour this over the top of the chowder, cover closely, set it in a hot oven and bake an hour * Devilled Lobster. Take the meat from a cold, boiled lobster, cut it in small pieces, add the yolks of three hard-boiled eggs chopped fine, a little mustard, salt, and cayenne pepper; butter a scallop-dish, put in the lobster, cover the top with finely-grated bread crumbS| moisten vrith two tablespoons of cream, cover thickly with little pieces of butter, and bake half an hour in a quick oven. Soft Shell Crabs. Take out the sand-bags, trim the spongy parts from the sides and legs, melt in a stew-pan sufficient butter and lard mixed to float them, when boiling hot drop in the crabs and fry a light orown, sprinkle a little pepper

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