Lobster, Scalloped

Ingredients

• a freshly-boiled hon lobster
• an ounce of fresh butter
• a tea-spoonful of salt
• a tea-spoonful of pepper
• a blade of mace
• a tea-spoonful of anchovy
• two table-spoonfuls of white sauce
• a tea-spoonful of strained lemon-juice
• the yolks of two raw eggs

Method

1. 1

   Divide the lobster shell, remove meat, and cut into dice.

2. 2

   Pound spawn and coral with butter, salt, pepper, and mace.

3. 3

   Add anchovy, white sauce, and lemon juice, then lobster meat and egg yolks.

4. 4

   Fill shells, top with breadcrumbs, brown, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 864. The excerpt below is the record exactly as published.

d freshly-boiled hen lobster. Mince it finely, and pound it in a mortar with two ounces of fresh butter, a httle salt, cayenne, and pounded mace, and half of the coral, which has been pounded sei3arately, and pressed through a hair sieve with the back of a spoon. Shape the mixture into roUs like sausages, sprinkle the rest of the coral over them, and place them in a Dutch oven before a moderate fii-e until they are quite hot. Serve them on a folded napkin, and garnish with parsley. Time, a quarter of an hour to heat. Probable cost of lobster, about Is. 6d. Sufficient for haK a dozen persons. Lobster, Scalloped.— Take a freshly- boiled hon loljstfr. Divide the shell into halves without injuring it, take out all the meat, cut it into dice, and put it aside for a short time. Pound the spawn and coral in a mortar, with an ounce of fresh butter, a tea-spoonful of salt, a tea-spoonful of pepper, and a blade of mace, pounded ; add a tea-spoonful of anchovy, two table- spoonfuls of white sauce, and a tea- spoonful of strained lemon-juice. Stir all gently over the fire for ten minutes, then put in the meat of the lobster and the yolks of two raw eggs

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