Lobster Soup

Ingredients

• a five pound lobster
• two teaspoonfuls of salt
• one tablespoonful of chopped parsley
• the yolk of an egg
• two quarts of milk
• two ounces of butter

Method

1. 1

   Pick the meat from a five pound lobster and pound it in a mortar, adding a little milk or cream.

2. 2

   When smooth, add salt, parsley, cayenne, and mace.

3. 3

   Make small balls with some of the mixture, mix with egg yolk, and fry in butter.

4. 4

   Mix the rest of the lobster with milk and rub through a sieve.

5. 5

   Simmer for ten minutes, add butter, stir until melted, and pour over the fried balls in a tureen.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 1. The excerpt below is the record exactly as published.

Lobster Soup Pick the meat from a five pound lobster and pound it in a mortar, adding from time to time a little milk or cream. When perfectly smooth, 6 SOUPS AND CHOWDERS add two teaspoonfuls of salt, one tablespoonful of chopped parsley (if liked), cayenne and mace. Take out enough to make a dozen small balls, mix this with the yolk of an egg and fry it in butter. Mix the rest of the pounded lobster with two quarts of milk and rub through a sieve. Put this in a saucepan and simmer ten minutes. Add two ounces of butter

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