Lobster with Madeira

Ingredients

• two good-sized, fine, freshly-boiled Lobsters
• loz. of butter
• 1 pinch of salt
• 4 sa't; onful of red pepper
• two medium-sized truffles
• 1 wineglassful of good Madeira wine
• the yolks of three eggs
• J pint of cream

Method

1. 1

   Split the lobsters, pick the meat, cut into equal-sized pieces, and put into a saucepan with butter.

2. 2

   Season with salt and red pepper, adding truffles.

3. 3

   Cook for five minutes, add Madeira wine, and reduce by half.

4. 4

   Beat yolks with cream, add to lobster, stir until thickened, pour into a hot tureen, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 392. The excerpt below is the record exactly as published.

loz. of butter, and the juice of one lemon. Turn on to a hot dish, and serve. (12) Split two good-sized, fine, freshly-boiled Lobsters, pick all the meat out from the shells, cut it up into equal- sized pieces lin. in length, and put it into a saucepan on the hot range with loz. of butter. Season with 1 pinch of salt and 4 sa't; onful of red pepper, adding two medium-sized truffles cut into small dice-shaped pieces. Cook for five minutes, add 1 wineglassful of good Madeira wine, and reduce to one-half, which will take about three minutes. Have the yolks of three eggs in a bowl with J pint of cream

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