Lobster Soup (London)

Ingredients

• the meat of a boiled lobster
• 1 carrot
• 1 onion
• 4 pieces of celery
• 2 ounces of butter
• 6 ounces of rice flour
• 3 pints of good stock
• 1 glass of sherry
• 1 egg

Method

1. 1

   Cut into dice the meat of a boiled lobster, fry it with a carrot, an onion, 4 pieces of celery, all sliced, parsley, thyme, and the rind of a lemon, in 2 ounces of butter.

2. 2

   Add 6 ounces of rice flour, or cooked rice rubbed to a paste, 3 pints of good stock, and the meat and pounded coral.

3. 3

   Cook for half an hour, press through a sieve, add a glass of sherry, some of the meat in pieces, and made into force-meat balls with bread, herbs, eggs, and poached in a little broth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 7. The excerpt below is the record exactly as published.

LOBSTER SOUP. (London.) Cut into dice the meat of a boiled lobster, fry it with I carrot, i onion, 4 pieces of celery, all sliced, parsley, thyme, and the rind of a lemon, in 2 ounces of butter. Add 6 ounces of rice flour, or cooked rice rubbed to a paste, 3 pints of good stock, and the meat and pounded coral. Cook yi hour, press through a sieve, add i glass of sherry, some of the meat in pieces, and made into force- meat balls with bread, herbs, eggs, and poached in a little broth. CREAM OP SHRIMPS. (As made in Nice.) Boil, shell, clean, and chop fifty shrimps, fry them in 2 ounces of butter, add i slice of stale bread, 3 anchovies, 4 ounces of boiled rice, i sliced onion, salt, pepper, and 2 quarts of white stock. Cook this 2 hours. Press through a sieve a tablespoon- ful of sherry or a glass of white wine, and serve hot. CREAM OP SHRIMPS. (As made in Paris.) Parboil, shell, clean, and chop fifty fine shrimps, fry in 2 ounces of butter, add i cup of bread-crumbs 5 With a Saucepan over the Sea of stale bread, not the crust, salt and pepper, 2 quarts of fish stock or that made of chicken or veal, I clove, i onion, sliced. Save six of the shrimps to add, cut into dice, before serving. Cook 2 hours, press through a sieve, add i cup of boiling cream, a little nutmeg, and the shrimps and 1 tablespoonfuls of sherry. LOBSTER SOUP. (As made in Nantes, France.) Cook I ounce of chopped ham, i onion, and i carrot, cut fine, parsley, thyme, and a bayleaf, in i ounce of butter. Add 3 pounds of lobster meat, cooked and cut into dice, i pint of white wine, and I j4 quarts of veal stock. Simmer i hour. Strain the soup, add 2 cups of boiled rice and i hard- boiled egg sliced and some butter. Season and serve with croutons. CONSOMME COLBERT. (Prance.) Clarify i quart of beef stock, well flavored and made from fresh meat, add i tablespoonful of sherry, and in each plate put an egg, poached in water and vinegar, to keep it firm and white. Add salt and pepper to taste and serve very hot. SOUP BONNE FEMME. (Provincial Prance.) This is the broth of the farmer and peasant's wife, wholesome and nourishing. Wash, dry, and 6 With a Saucepan over the Sea cut up 2 large lettuces, i pound of sorrel, and i pound of spinach. Add i % quarts of good white stock and simmer, with X pound of butter, 2 onions, and 2 carrot

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