Lobster Soup, with Milk

Ingredients

• the meat of the lobster as in the last recipe
• a pint and a half of milk
• half a pint of water
• a dessert-spoonful of salt
• a salt-spoonful of pepper
• three ounces of fresh butter
• the crumb of a French roll, finely grated

Method

1. 1

   Prepare the lobster meat, cut it small, and mix with grated French roll.

2. 2

   In a stewpan, heat milk and water, season with salt and pepper.

3. 3

   When boiling, add lobster, French roll, and butter.

4. 4

   Simmer gently for 30 minutes and serve.

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, 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

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