Lobster with White Wine

Ingredients

• two middling-sized raw Lobsters
• 1 pint of white wine
• a chopped onion
• a carrot
• a piece of celery-root
• a little chopped bacon
• a little chopped ham
• a clove of garlic
• a bunch of sweet herbs
• a sprinkling of pepper
• a few cloves

Method

1. 1

   Fry onion, carrot, celery-root, bacon, ham, garlic, herbs, pepper, and cloves.

2. 2

   Add white wine and boil.

3. 3

   Cut lobsters and add to the stewpan, cover, and boil for twelve minutes.

4. 4

   Arrange on a hot dish, strain cooking liquor, and prepare sauce with roux, meat glaze, lemon juice, parsley, and cayenne.

5. 5

   Pour over lobsters and serve.

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.

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

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