Newbourg of Lobster with Mushrooms a la Parisienne

Ingredients

• Put the lobster in boiling water
• a cup of milk
• in a cup of water
• half a cup sherry
• one tablespoon butter
• one tablespoon flour
• yolks of four eggs
• three spoons cream
• pepper
• salt

Method

1. 1

   Boil lobster; leave in hot water until cold.

2. 2

   Remove shell, cut meat into large pieces.

3. 3

   Simmer meat with milk.

4. 4

   Cook mushrooms in water and sherry.

5. 5

   Make a sauce with butter, flour, mushroom juice, and lobster milk.

6. 6

   Add egg yolks mixed with cream, sherry, pepper, and salt.

7. 7

   Serve garnished with claws and mushrooms.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 151. The excerpt below is the record exactly as published.

Newbourg of Lobster with Mushrooms a la Parisienne Newbourg de Homard aux Champignons, a la Parisienne Put the lobster in boiling water; boil eighteen to twenty minutes; leave in the hot water until cold; then remove the shell; cut the meat in large pieces; put them on the stove with a cup of milk to simmer. In the meantime, peel some mushrooms and cut in pieces about the same size; cook for fifteen minutes in a cup of water and THE SWEDISH, FRENCH, AMERICAN COOK BOOK 105 half a cup sherry, pepper and salt; then put a tablespoon butter In a saucepan; add one tablespoon flour; stir until well dissolved; add one cup of the mushroom juice and the milk from the lobster; stir until nice and smooth; add yolks of four eggs that have been mixed in three spoons cream, three spoons sherry, pepper and salt, shaking the pan until it begins to thicken. More butter can be added during the shaking of the newbourg and also more sherry if desired. Take care not to let it curl. Dish up on a platter; garnish with the claws and some glazed mushrooms all around and parsley. Entree for dinner or luncheon. Lobster Pie with Mushrooms a la Parisienne Pate de Homard aux Champignons, a la Parisienne Line a pie plate with puff paste, fill with beans, put another cover on top, decorate with some twisted strips of puff paste and a rosette in the centre from the pastry; bake in a moderate oven until well done and golden brown. When done, take off the cover, and remove the beans. Put the hot crust on a warm platter and fill; put the cover on; garnish with lobster claws all around and pars¬ ley. Serve as an entree for luncheon, dinner, or supper. Filling. Two pound lobster, cooked and left in the juice until cold, removed from the shell and cut in large pieces; one tablespoon butter

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