Lobster Soup

Ingredients

• 1 qt. fish stock
• £ pt. milk
• 1| oz. butter
• 1£ oz. cornflour
• \ tin of lobster
• 1 tea-sp. anchovy es- sence
• 1 yolk of egg
• Pepper and salt

Method

1. 1

   Melt the butter in a saucepan, add the cornflour, and when well mixed pour in half the stock.

2. 2

   Stir until boiling, then add the remainder of the stock and any trimmings from the lobster.

3. 3

   Simmer for 30 minutes and strain through a sieve.

4. 4

   Return the soup to the saucepan and add the milk, anchovy essence, seasoning, and lobster broken into small pieces.

5. 5

   Simmer a few minutes to soften the lobster.

6. 6

   Put the yolk of egg in the soup tureen and pour the hot soup gradually onto it, stirring all the time.

7. 7

   A little cream may be added if wished.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 99. The excerpt below is the record exactly as published.

Lobster Soup, from Tinned Lobster 1 qt. fish stock. £ pt. milk. 1| oz. butter. 1£ oz. cornflour. \ tin of lobster. 1 tea-sp. anchovy es- sence. 1 yolk of egg. Pepper and salt

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