Lobster Souffle

Ingredients

• Two Whitings
• One Hen Lobster
• One gin of Cream
• Two ounces of Butter
• Two ounces of Flour
• One gill of Fish Stock made from bones of the Whitings
• Four Eggs

Method

1. 1

   Take the meat of the whitings off the bones and the coral from the lobster, pound these two together in a mortar, then pass through a wire sieve.

2. 2

   Make a sauce of one ounce of butter, two ounces of flour, and the gill of fish stock; this must be well cooked.

3. 3

   Take the meat of the body of the lobster and pound in a mortar with the whiting and the sauce, adding the eggs one at a time; when well pounded, pass all through a hair sieve, add a little cayenne pepper and the cream well whipped.

4. 4

   Take a plain souffle mould and well butter it, put a layer of the above mixture in the bottom of the mould, and a few pieces of the meat from the lobster's claws; repeat this till the mould is full.

5. 5

   The mould must be evenly-filled.

6. 6

   Cover with buttered paper, and steam, very gently for half an hour.

7. 7

   Serve very hot with white sauce, poured over the souffle.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 13. The excerpt below is the record exactly as published.

Lobster Souffle. Ingredients. Two Whitings. One Hen Lobster. One gin of Cream. Two ounces of Butter. Two ounces of Flour. One gill of Fish Stock made from bones of the Whitings. Four Eggs

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