Savory of Lobster
From Paper-bag cookery, 1911
Crab and crayfish can be treated in the same way.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.
a little butter. Put in the paper-bag and place on broiler. Allow 5 minutes in very hot oven. Fish Roe a la Soyer. — Place half the roe on top of a piece of buttered toast, put a good peeled mushroom on top, add salt and pepper to taste, and a little piece of butter. 72 SOYER’S PAPER-BAG COOKERY Place the other half of the roe on top of the mushroom, add a little cayenne pepper, a pinch of grated cheese (Parmesan or any other kind), a few breadcrumbs and another piece of butter. Place in paper-bag, seal up, and place on broiler. Allow io minutes in hot oven. Any Savory made with Cheese and Cream. — Put a little flaked cold fish with a sprinkling of Parmesan mixed with a little cream on a slice of well-buttered toast. Place in bag and cook 6 minutes in a very hot oven. Savory of Lobster. — Cut a small lobster from head to tail. Cut flesh into small dice. Put in small stew-pan with one tablespoonful of white sauce, one tablespoonful of cream; add salt and cayenne or other pepper to taste, and one teaspoonful of grated Parmesan. Mix up well, and place in the cavity of the shells. Put a little grated Parmesan cheese on top, and a little breadcrumbs
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Cook this with the app: pantry check, scaling, and the assistant.