Lobster Souffle

Ingredients

• 3 oz. flour
• 1 oz. butter
• Yolk of one egg
• 1 teaspoonful anchovy sauce

Method

1. 1

   Rub the butter into the flour, add to the yolk the anchovy and a little water; with this mix the flour into a stiff paste, roll out as thinly as possible, butter some cutlet moulds, and line with the pastry.

2. 2

   Then prepare mixture as follows.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 4. The excerpt below is the record exactly as published.

LOBSTER SOUFFLE. 3 oz. flour I 1 oz. butter Yolk of one egg | 1 teaspoonful anchovy sauce

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