Salpicon of Lobster
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 The blue ribbon cook book (1904) by Jennie C. Benedict, page 11. The excerpt below is the record exactly as published.
SALPICON OF LOBSTER. Put one level tablespoon of butter in double boiler. Add one tablespoon of flour, then one quarter cup of cream, and one quarter cup of white stock; season with salt and cayenne, and when it thickens, add one tablespoon of chopped lobster, six mushrooms chopped fine, and one small truffle chopped fine
Cook this with the app: pantry check, scaling, and the assistant.