Lobster Souffle

Ingredients

• 2 whitings
• 1 hen lobster
• J pint of cream
• £ pint of milk
• 3 eggs
• 2 ozs. of butter
• 2 ozs. of flour
• Juice of half a lemon
• Pepper, salt, and cayenne
• Pepper, salt, and cayenne
• Pepper, salt, and cayenne

Method

1. 1

   Pound the flesh of the whitings and the lobster coral together in a mortar, and rub them through a wire sieve.

2. 2

   Melt the butter in a stewpan, mix in the flour and add the milk, stir and cook well.

3. 3

   Cut up the lobster finely, pound it with the panada, whiting, eggs, lemon juice, pepper, salt, and cayenne.

4. 4

   Rub through a hair sieve, beat the cream stiffly, mix it lightly in and pour into a prepared souffle tin.

5. 5

   Cover with buttered paper and steam for half an hour.

6. 6

   Serve with a supreme sauce poured over.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 56. The excerpt below is the record exactly as published.

LOBSTER SOUFFLE. 2 whitings 1 hen lobster J pint of cream £ pint of milk 3 eggs INGREDIENTS. 2 ozs. of butter 2 ozs. of flour Juice of half a lemon Pepper, salt, and cayenne

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