Lobster Soup

Ingredients

• Two good sized lobsters
• 1 quart fish stock
• crust of one French roll
• 1 ahalot
• the rind oi on& tamoa
• 2 teaspoomfuls of salt
• a dust of cayenne

Method

1. 1

   Take the meat out of the body, claws, and tail; cut into very small dice and put on a plate.

2. 2

   Bruise the fins, chine, and small claws in a mortar and put them into a saucepan with the stock, lemon rind, shalot, and pepper; stew gently three-quarters of an hour and strain.

3. 3

   Take part of the meat, the coral, 2 oz. butter, 1 egg, and a few breadcrumbs, make into small quenelles, and fry; put them into the tureen, pour the soup over, add the rest of the cut-up meat, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 12. The excerpt below is the record exactly as published.

Lobster Soup. Two good* sized lobsters, 1 quart fish stock, crust of one French roll, 1 ahalot, the rind oi on& tamoa (^ «eca.\L cmeV 32 MI8S CAMERON'S COOKERY BOOK. 37 2 teaspoomfuls of salt, a dust of cayenne

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