Salpicon of Lobster

Ingredients

• 1 ounce butter
• 1 tablespoonful flour
• ½ pint of chicken broth
• 1 gill of mushroom liquor
• 1 even teaspoonful salt
• ½ teaspoonful nutmeg
• 12 whole peppers
• 1 tablespoonful lemon juice
• 2½-pound boiled lobster
• yolks of 3 eggs
• 1 gill of cream

Method

1. 1

   Melt butter in a saucepan; add flour and cook for 8 minutes.

2. 2

   Add broth, mushroom liquor, bouquet, salt, nutmeg, and peppers, cooking for 5 minutes.

3. 3

   Strain into a clean saucepan, add lemon juice and lobster meat, cooking for 5 minutes.

4. 4

   Mix egg yolks with cream, add to salpicon, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 288. The excerpt below is the record exactly as published.

Salpicon of Lobster. — Melt 1 ounce butter in a saucepan; add 1 tablespoonful flour, stir and cook 8 minutes ; add '/« pint of 428 SALPICON. chicken broth, 1 gill of mushroom liquor, a small bouquet, 1 even teaspoonf ul salt, Y^ teaspoonf ul nutmeg, 12 whole peppers, and cook 5 minutes ; then strain into a clean saucepan ; add 1 tablespoonf ul lemon juice, the fine-cut meat of a 2Yt-pound boiled lobster, and cook 5 minutes ; mix the yolks of 3 eggs with 1 gill of cream, add it to the salpicon, and serve at once. In place of lobster, crab or shrimp may be used. Salpicon of Fish.— Take any kind of fish with firm meat, either baked or boiled, and cut it into small dice-shaped pieces ; place a saucepan with 1 ounce butter over the fire ; add 1 table- spoonful flour, stir and cook 3 minutes ; then add 1 pint of cream or milk, 1 even teaspoonful salt, 1 gill of mushroom liquor, a small bouquet, 12 whole peppers, and y^ teaspoonful nutmeg;

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