Lobster Soup (Paris)

Ingredients

• 1 fine hen lobster
• 2 quarts of white stock
• 1 onion
• 1 pint of whipped cream
• 1 ounce of butter

Method

1. 1

   Boil the lobster, chop the meat, and pound the coral with butter.

2. 2

   Add to stock with onion, parsley, thyme, and lemon rind.

3. 3

   Cook for 30 minutes, thicken with flour and butter, season, and add whipped cream before serving.

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 6. The excerpt below is the record exactly as published.

d onion, and 6 stalks of celery. Simmer for ^ hour. Press through a sieve, add i pint of white stock made from chicken or veal, and i pint of boiling milk, 2 ounces of butter, and the yolk of i egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once. EQQ SOUP. (Monte Carlo.) Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready i pint of white stock and i pint of boiling milk, blended with the yolks of 3 eggs and 1 ounce of butter. Add salt, pepper, and nutmeg and a spoonful of chopped parsley. Pour over the slices of toast and serve, after keeping hot, ten minutes. QUEEN SOUP. This is said to have been invented for Marie Stuart by the royal cook when she lived in France as dauphiness. It was a favorite with both Victoria and Napoleon Bonaparte. Cook 2 large onions with 2 pieces of celery, both cut up, in 2 ounces of butter. Add some parsley, thyme, and a bayleaf, i chicken cut into joints, and 2 quarts of water. Simmer for 4 hours. Take 3 With a Saucepan over the Sea out the chicken, cut the meat of the wings and breast into dice, and keep the dark meat for croquettes or salad. Chop one dozen blanched almonds, the yolks of 2 hard-boiled eggs, and 2 slices of bread soaked in milk. Pound these with the meat and press through a sieve ; add to the soup, strained, i cup of boiling cream or rich milk, salt, pepper, and nutmeg. Serve at once, hot. CHICKEN SOUP. (As made in Nice.) Cook I ounce of ham with i }i quarts of chicken broth for J^ hour. Add i cup of young carrots cut into dice, i dozen small white onions, and i cup of turnips, cut into dice, all cooked previously, also two tablespoonfuls of cooked shredded cabbage, the meat from breast and wings cut into dice, and 2 tablespoonfuls of boiled rice. Strain the soup before adding the vegetables and chicken, season it, and serve. LOBSTER SOUP. (Paris.) Boil I fine hen lobster weighing 2 pounds. Pick and chop the meat and pound the coral with I ounce of butter and rub it through a sieve. Add to the meat 2 quarts of white stock, i onion, pars- ley, thyme, and the rind of a lemon. Cook ^ hour, add a blending of flour and butter, and rub it 4 With a Saucepan over the Sea through a sieve. Season it with salt, pepper, and nutmeg, add Y^ pint of whipped cream,

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