Lobster Vol-au-Vent

Ingredients

• four tablespoonfuls of butter
• one and one-half tablespoonfuls of flour
• one pint of boiling white stock
• the juice of half a lemon
• the yolks of two eggs
• the meat of two small lobsters

Method

1. 1

   Rub together butter and flour, then gradually add boiling stock.

2. 2

   Boil and add lemon juice, salt, cayenne, and beaten egg yolks.

3. 3

   Stir in diced lobster meat, cook for one minute, fill a vol-au-vent case, cover, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 45. The excerpt below is the record exactly as published.

Lobster Vol-au-Vent. Rub together four tablespoonfuls of butter and one and one-half tablespoonfuls of flour. Pour on this by degrees one pint of boiling white stock, boil up, and add the juice of half a lemon, a little salt, a few grains of cayenne, the yolks of two eggs beaten in a little cold water, and the meat. of two small lobsters

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