Lobster with Butter and Shallots

Ingredients

• a piece of butter the size of an egg
• three shallots, finely minced
• a table-spoonful of flour
• half a pint of milk
• a table-spoonful of chopped parsley
• half a tea-spoonful of essence of anchovies
• the well-beaten yolk of an egg

Method

1. 1

   Cut the meat into thin slices.

2. 2

   In a saucepan, melt butter with minced shallots.

3. 3

   Brown lightly, then mix in flour until smooth.

4. 4

   Add milk and boil for five minutes.

5. 5

   Stir in lobster, parsley, salt, cayenne, and essence of anchovies.

6. 6

   Remove from heat and add egg yolk.

7. 7

   Fill the lobster shell with the mixture, sprinkle with breadcrumbs, and pour on clarified butter.

8. 8

   Bake in a hot oven for twenty minutes and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 859. The excerpt below is the record exactly as published.

a piece of butter the size of an egg into a saucepan, with three shallots, finely minced. Brov.m them lightly, then mix in a table-spoonful of flooi-, and when quite smooth, half a pint of milk. Boil for five minutes. Put in the sliced lobster, a table-spoon- ful of chopped parsley, a little salt and cayenne, and half a tea-spoonful of essence of ancho\'ies. Stir all over the fiie, and when boiling draw the saucepan back, and add the well-beaten yolk of an egg

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