Frenchdinner
Souffle of Lobster
From The Dudley book of cookery and household recipes, 1909
Should be soft and creamy, not set too stiffly.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 10. The excerpt below is the record exactly as published.
SOUFFLE OF LOBSTER Make a purt^ of lobster (one medium sized lobster is enough for eight persons) and pass it through the finest sieve. While hot mix into it a little melted aspic. Take special care to add only just aspic enough to set the puree. In this consists the success of the dish — that the taste of the aspic should not kill that of the 28 FISH lobster. Add a very few drops of tarragon vinegar, and when nearly cold, add the same bulk as the puree of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.