Mushroom-and-Lobster Sandwiches

Ingredients

• half a pound of mushrooms
• a little butter
• half a sliced onion
• an equal quantity of lobster meat
• lemon juice
• salt
• pepper
• tomato catsup

Method

1. 1

   Saute the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired.

2. 2

   Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick puree.

3. 3

   Add an equal quantity of lobster meat, pounded smooth in a mortar.

4. 4

   Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup.

5. 5

   When cool use as any filling.

As published

This recipe was extracted from Kirmess cook book (1907), page 152. The excerpt below is the record exactly as published.

MUSHROOM-AND-LOBSTER SANDWICHES. Mrs. Seely's Cook Book. Saute the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired. Cover with highly seasoned, stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick puree. Add an equal quantity of lobster meat, pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup

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