Frenchdinner

Lobster Souffle

Name: Lobster Souffle
Yield: 1 servings
Cuisine: French
Ingredients: Pound 3 ozs. of the firm red and white flesh of a boiled hen lobster; moisten with the whipped yolks of three eggs; a scant half-pint of cream; a table-spoonful of sherry

From Harper's cook book encyclopædia, 1902

Serves 1

Serve without delay for best texture.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 159. The excerpt below is the record exactly as published.

Lobster Souffle. — Pound 3 ozs. of the firm red and white flesh of a boiled hen lobster in a mortar, moisten with the whipped yolks of three eggs, a scant half-pint of cream flavored with essence of anchovies, cayenne, and a table-spoonful of sherry

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