Souffle Mixture

Ingredients

• 2 oz. minced lobster
• 1 yolk
• 2 whites
• f teaspoonful anchovy
• Pepper, salt, and cayenne
• Pepper, salt, and cayenne
• Pepper, salt, and cayenne
• 1 oz. flour
• 1 oz. butter
• £ pint milk or cream
• ^ teaspoonful lemon juice

Method

1. 1

   Melt the butter and stir in the flour until quite smooth, then add the milk, stir until it boils and is well thickened, then add the flavourings, yolk of egg and lobster, and the white whipped to a very stiff froth; stir in very lightly, fill the cutlet moulds, and place on each a little piece of butter; bake 15 minutes, lift carefully out and dish like cutlets on a lace paper, garnish the centre with parsley or cresses.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 4. The excerpt below is the record exactly as published.

SOUFFLE MIXTURE. 2 oz. minced lobster 1 yolk and 2 whites f teaspoonful anchovy Pepper, salt, and cayenne 1 oz. flour 1 oz. butter £ pint milk or cream ^ teaspoonful lemon juice

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