Marechale de Homard aux CEufs
From Paper-bag cookery, 1911
Crab can be prepared similarly with more bacon.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.
Marechale de Homard aux CEufs. — Take the white and claw meat of the lobster. Chop it up small and reserve it. Take the brown meat and rub it till quite smooth in a basin with a bit of butter and a good dust of white pepper. Then add by degrees the contents of half a bottle of tomato catsup. Work the whole well together. Put into a bag four 88 SOYER’S PAPER-BAG COOKERY slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.