pescatarianegg-freesoy-free
New and Economical Lobster Sauce
From Soyer's standard cookery, 1912
Serves 1
An anchovy pounded with the lobster shells would be an improvement.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 72. The excerpt below is the record exactly as published.
New and Economical Lobster Sauce. Should you require to use the solid flesh of a lobster for salad, or any other purpose, pound the soft part and shell together (in a mortar) very fine, which put into a stewpan, covered with a pint of boiling water; place it over the fire to simmer for ten minutes; then pass the liquor through a hair sieve into a bowl; put three ounces of butter into a stewpan, into which rub (cold) a good tablespoonful of flour, add the liquor from the lobster, place it upon the fire, stirring until the point of boiling; season with a little cayenne, and add a piece of anchovy butter, the size of a walnut; or, if any red spawn in the lobster, mix it with butter, as in the last, and add it, with the juice of half a lemon
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Cook this with the app: pantry check, scaling, and the assistant.