Lobster with Mushrooms and Tomato a la Octavious

Ingredients

• a pound of mushrooms
• one cup tomato juice
• half a cup milk
• one tablespoon butter
• one tablespoon flour
• three tablespoons wine
• yolks of three eggs
• four spoons cream
• some Tarragon
• pepper
• salt

Method

1. 1

   Cook lobster for eighteen minutes; leave in the water until cold; remove meat from the shell and cut in pieces.

2. 2

   Peel and cook mushrooms.

3. 3

   In a pan, melt butter, add flour, tomato juice, mushroom juice, milk, Tarragon, pepper, salt, and wine; then add lobster and mushrooms.

4. 4

   Finally, add yolks of eggs mixed with cream.

5. 5

   Serve on a platter with pastries around, garnished with lobster claws and the head shell in the center.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 156. The excerpt below is the record exactly as published.

Lobster with Mushrooms and Tomato a la Octavious Homard a Tomate, aux Champignons, a la Octavious Cook lobster eighteen minutes; leave in the water until cold; re¬ move meat from the shell ; cut in pieces as for Lobster a la Newbourg. Peel and cook a pound of mushrooms. Take one cup tomato juice (hot) and half a cup milk. Put one tablespoon butter in a pan; add one tablespoon flour, the tomato juice, mushroom juice, milk, some Tarragona, pepper, salt, and three tablespoons wine; then add the lobster (cut up) and mushrooms; last add yolks of three eggs mixed with four spoons cream

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