Lobster Souffles

Ingredients

• 2 oz. of butter
• 2 oz. of flour
• 1 gill of milk or fish stock
• 1/2 gill of cream
• cayenne
• salt
• 1 hen lobster
• yolks of 2 eggs
• the whites of 3 whipped stiffly

Method

1. 1

   Butter some small moulds thickly.

2. 2

   Make a very stiff panada with butter, flour, fish stock, and cream; add cayenne and salt.

3. 3

   Take the coral from the lobster, dry it, and pass through a sieve.

4. 4

   Pound half of it with the meat from the lobster, and add it to the panada.

5. 5

   Beat in the yolks of the eggs one at a time, then add the whipped whites lightly.

6. 6

   Fill the moulds half full and steam them very gently for about 20 minutes.

7. 7

   Turn out carefully, and serve with white fish sauce poured over, and garnish with the lobster coral.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 37. The excerpt below is the record exactly as published.

Lobster Souffles. — Ingredients: 2 oz. of butter, 2 oz. of flour, 1 gill of milk or fish stock, J gill of cream, cayenne, salt, 1 hen lobster, yolks of 2 eggs, the whites of 3 whipped stiffly

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