Lobster Soup

Ingredients

• one tablespoon of butter
• two tablespoons of flour
• a cup of milk
• one of cream
• a pint of soup stock
• half a cup of tomatoes
• salt to taste
• cayenne to taste

Method

1. 1

   Melt one tablespoon of butter, then add two tablespoons of flour; mix well.

2. 2

   Add to this the cooked meat of a lobster, a cup of milk, one of cream, a pint of soup stock, half a cup of tomatoes, salt and cayenne to taste.

3. 3

   Let boil for a few minutes, then strain.

4. 4

   Put it back on the stove again, add one tablespoon of butter and when it comes to a boil serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 105. The excerpt below is the record exactly as published.

Lobster Soup Melt one tablespoon of butter, then add two tablespoons of flour; mix well. Add to this the cooked meat of a lobster, a cup of milk and one of cream, a pint of soup stock, half a cup of tomatoes, salt and cayenne to taste. Let boil for a few min- utes, then strain. Put it back on the stove again, add one table- spoon of butter and when it comes to a boil serve at once. Noodle Soup Beat one egg with a small pinch of salt; mix stiff with flour, knead and roll very thin ; sift a little flour over the sheet and roll it into a tight roll ; then with a sharp knife cut it as you would a roll of jelly cake, but the slices must not be more than an eighth of an inch thick; shake it out and leave it on the floured board while you heat the stock (which may be of any kind). When boiling hot, drop in the noodles; boil five minutes and serve. Rice Soup Prepare two quarts of veal or chicken stock and let it simmer, closely covered, with one gill of rice until the grains are nearly dissolved, add pepper, salt and a very little mace, and half a cup of cream or milk; just before serving, add the grated yolks of three hard boiled eggs. 208 The Toronto Cook Book Cream of Lima Beans Put a pint of Lima beans into a saucepan with one pint of white stock (veal or chicken) let boil slowly until the beans are tender. Put all through a sieve; season with salt and pepper; add one pint of hot milk, and thicken with a tablespoon each of butter and flour rubbed smooth and put into the milk. Serve with croutons. Soup a la Royal Beat two eggs thoroughly with half a cup of milk or con- somm£, add salt to taste

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