Lobster with Butter Sauce

Ingredients

• 1 pint of water
• a blade of mace
• some peppercorns
• 1 teacupful of butter sauce
• 2 table-spoonfuls of Madeira
• the strained juice of half a lemon

Method

1. 1

   Boil lobster shells in water with mace and peppercorns for half an hour.

2. 2

   Mix coral and rich part of lobster with butter sauce, Madeira, and lemon juice.

3. 3

   Strain liquor, mix with coral, add lobster meat, stir until boiling, and serve.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 390. The excerpt below is the record exactly as published.

2 table-spoonfuls of Madeira, boil, then move the saucepan to the side of the fire. Mix 3 table- spoonfuls of breadcrumbs with 6 table-spoonfuls of butter, a little chopped parsley, and a point of cayenne. Add this by degrees to the meat-glaze mixture, so as to thicken it ; mix with this the creamy part that is taken from the body of the Lobster, pounded, passed through a sieve a d For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 881 Lobster — continued. worked up with 2 taLle-spoonfuls of vinegar. Pour this sauce over the Lobster, and serve at once. See Pig. 1098. Fig. 1098. Stewed Lobsters. (2) Put a chopped onion, carrot, and piece of celery- root into a stewpan with a little chopped bacon and ham, fry them, then add a clove of garlic, a bunch of sweet herbs (see Herbs) and parsley, a sprinkling of pepper and a few cloves, pour in 1 pint of white wine, and boil for a few minutes. Cut two middling-sized raw Lobsters across in pieces ; put them and the large part of the claws in with the other ingredients, place the cover on the stewpan, and let the contents boil for twelve minutes. Take the Lobsters out, and arrange on a hot dish. Strain the cooking-liquor, and pour it into a small stewpan ; stir in a roux made of butter and flour kneaded together, add a little meat glaze, the strained juice of two lemons, 1 pinch of chopped parsley, and a little cayenne pepper. Stir it over the lire for a few minutes, then take it off, stir in a little Lobster butter, pour it over the Lobster, and serve at once. (3) Choose one large or two small Lobsters, and pick the meat out of the shells in large pieces. Put the shells in a saucepan with 1 pint of water, a blade of mace, and some peppercorns, and boil for half-an-hour. Mix the coral and the rich part of the Lobster with 1 teacupful of butter sauce, 2 table-spoonfuls of Madeira, and the strained juice of half a lemon

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