Lobster Soup

Ingredients

• 1 teaspoonful of essence of anchovies
• the juice of half a lemon
• the crumb of a French roll
• a little beaten egg
• a little pounded mace
• salt
• pepper

Method

1. 1

   Gently mix the lobster flesh with the crumb of a French roll, sprinkle with mace, salt, and pepper.

2. 2

   Shape into balls, moisten with beaten egg, dip in flour, and add to the soup.

3. 3

   Serve when the balls are hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 383. The excerpt below is the record exactly as published.

1 teaspoonful of essence of anchovies and the juice of half a lemon. Mince, and mix the Lobster flesh with the crumb of a French roll, sprinkle a little pounded mace, salt, and pepper over it, shape the prepara- tion into balls, moistening them with a little beaten egg

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