Lobster Soup (another way)

Ingredients

• a medium-sized freshly-boiled lobster
• two ounces of fresh butter
• a carrot
• an onion
• four sticks of celery
• three shallots
• a bunch of parsley
• a small sprig of thyme
• a piece of lemon-rind
• six ounces of rice flour
• three pints of good stock
• a glass of light wine
• half a tea-spoonful of the essence of anchovy
• a tea-spoonful of good store sauce
• a tea-spoonful of stoned lemon-juice
• a pinch of salt
• a little cayenne

Method

1. 1

   Pick the meat from the claws, body, and tail of the lobster, cut it into small squares.

2. 2

   Dissolve butter in a stewpan, add sliced carrot, onion, celery, shallots, parsley, thyme, and lemon-rind.

3. 3

   Cook for 4-5 minutes, mix in rice flour, gradually add stock and lobster shell.

4. 4

   Simmer for 45 minutes.

5. 5

   Stir in the bruised spawn, strain, return to pan, skim, and add wine, essence of anchovy, store sauce, lemon juice, cayenne, and salt.

6. 6

   Fry small quenelles, add to tureen with lobster meat, pour soup, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 865. The excerpt below is the record exactly as published.

Lobster Soup (another way). — Pick the meat from the claws, body, and tail of a medium-sized freshly-boiled lobster, cut it into small squares, and put it aside until wanted. Dissolve two ovmces of fresh butter in a stew- pan, put in with it a carrot, an onion, four sticks of celery, and three shallots, aU sliced, together with a liunch of parsley, a small sprig of thyme, and a piece of lemon-rind. Turn these about in the butter for four- or five minutes, then mix well -with them six ounces of rice flour, add gradually three pints of good stock, and the bruised shell of the lobster. Simmer gently for three-quarters of an hour. When the soup is on the pomt of boiling, stir in with LOB ( 391 ) LOV it the spawn, which has been well bruised in a mortar. Strain the soup thi-ough a tamis, return it again to the pan, and skim it thoroug•hlJ^ Add a glass of light wine, half a tea-spoonful of the essence of anchovy, a tea- spoonful of good store sauce, a tea-spoonful of stoined lemon- juice, a little cayenne, and, if required, a pinch of salt. Fry some small quenelles {see Lobster Quenelles), put them into the tureen with the pieces of lobster meat, pour on the soup, and serve immediately. Probable cost, 2s. (id. Sufficient for fi\e or six persons. Lobster Soup, with Milk.— Prepare the meat of the lobster as in the last recipe. Cut it very small, and mix with it the crumb of a French roll, finely grated. Put a pint and a half of milk and half a pint of water in a stewpan, season it with a dessert-spoonful of salt and a salt-spoonful of pepper ; put into it, when boil- ing, the lobster, the French roll, and thi-ee ounces of fresh butter. Simmer gently for half an houi', and serve. Probable cost, 2s. Sufficient for six or seven persons. Lobster, Stewed. — Pick the meat care- fully from a medium-sized freshly -boiled lob- ster, cut it into dice, and put it in an enamelled stewiDan, with half a salt-spoonful of salt, half a salt-spoonful of pepper, half a grain of cayenne, two oimces of fresh butter, a tea- spoonful of mustard, and a dessert-sj)Oonful of vinegar. Stew gently for five or six minutes, then add a glassful of light wine, simmer two or three minutes longer, and serve. Garnish the dish with parsley and sliced lemon. Probable cost of lobster, Is. 6d. Sufficient for four or five persons. Lobster, Vols-au-yent of, Small.— Vols-au-vent are baked without moulds. They are rather difficult to make, and require great care. They should be made of the richest puff paste, rolled out seven times. Leave the paste about an inch in thickness, and stamp it in rounds with a plain or fluted cutter, about two inches in diameter. Dip a smaller cutter, about an inch and a quarter in diameter, into hot water, and press it partly through the paste, leaving a border all round. Bake in a brisk oven ; the vols-au-vent ought to rise consider- ably, and be lightly browned. When they are baked, scoop out the inside of the piece marked out, being careful to preserve the top for a cover, and turn them on a piece of clean writing- paper to drain and dry. When ready, fill them with a little minced lobster, prepared as for lobster patties, and serve neatly arranged on a napkin. If, after baking, the crust seems too light to hold the mixture, the inside may be strengthened by being brushed over with beaten egg. Time, about twenty minutes to bake the vols-au-vent. Probable cost, 3d. each. Locofoco Drink. — This is one of the hot drinks peculiar to America. Whisk the yolks of two fresh eggs for three or four minutes, add a little grated nutmeg, an ounce of honey, and a small glass of cura(,'oa, and beat all together until thoroughly mixed. Add a pint of heated burgundy, and serve in g] London Candy. — Butter the inside uf a preservuag-pan rather thickly with fresh butter, and have ready prepared two or three buttered plates, a pastry -board di-edged with flour, and a few strips of whity -brown paper. Put a quart of good treacle into the pan, and with it the grated rind and strained juice of a large, fresh lemon, a tea-spoonful of powdered ginger, and half a tea-spoonful of powdered cinnamon. Place the pan over a moderate fire, and let the treacle boil gently for some minutes. Keep dropping a little upon a buttered plate, and as soon as the ch-op hardens, pour out at once. Rub the hands with butter, and as soon as the candy is sufficiently cool, pull the candy out, and fold it over again and again imtil it is quite hard. Put it then on the floured board, and cut it with a buttered knife into narrow strips. Twine a piece of paper round each one of these, and store in a cool, dry place. Probable cost of treacle, 6d. London Syllabub. — Put two ounces of loaf sugar wath three-cjuarters of a pint of sherry or madeira into a bowl, and grate half a small nutmeg into it. If practicable, milk into it from the cow a quart of milk ; if not, pro- cure the milk as new as possible, make it luke- warm, and pour it from a good height through a strainer upon the wine. Serve the syUabub frothed. Time, two or three minutes to warm the milk. Probable cost, exclusive of the wine, 8d. Sufficient for six or seven persons. Lord Mayor's Trifle. — Slice four penny spongecakes and lay them at the bottom of a deep trifle-dish. Put with them a dozen rata- fias, eight macaroons, and two wine-glassfuls of brandy. When the liquor is soaked up, spread a layer of strawberry or raspberry jam over the spongecakes, and cover them with a pint of rich cold custard. Pile whipped cream high over the top, and ornament with pink comfits. The cream should be whipped some hours before it is needed, and laid upon a reversed sieve to drain. Time, about an hour to whip the cream. Probable cost, exclusive of the brandy, 3s. 6d. Sufficient for eight or ten persons. Lorne Soup. — Put three pints of good stock into a stewpan with a carrot, a turnip, a smaU sprig of lemon-thyme, a bunch of parsley

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