Lobsters, Fricasseed, or Au Bechamel
From Modern cookery, in all its branches, 1884
Serves 1
Use a good stock for better flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 105. The excerpt below is the record exactly as published.
LOBSTERS, FRICASSEED, OR AU BECHAMEL. (ENTREE.) Take the flesh from the claws and tails of two moderate-sized lobsters cut it into small scallops or dice ; heat it slowly quite through in about three quarters of a pint of good white sauce or bechamel ; and serve it when it is at the point of boiling, after having stirred briskly to it a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.