Terrapin of Lobster a la Ericsson Hammond

Ingredients

• two and a half pound lobster
• one and a half cups milk
• hard boil three eggs
• yolks of three raw eggs
• half a cup cream
• three spoons sherry
• one tablespoon butter
• one tablespoon flour
• pepper
• salt

Method

1. 1

   Cook lobster in salted water for eighteen minutes, then cool and remove meat.

2. 2

   In a pan, work yolks of hard-boiled eggs, add raw yolks, cream, sherry, pepper, and salt.

3. 3

   In another pan, melt butter, add flour, then milk.

4. 4

   Combine with lobster and egg mixture, cooking until thickened.

5. 5

   Serve garnished with lobster parts.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 153. The excerpt below is the record exactly as published.

Terrapin of Lobster, a la Ericsson Hammond Homard au Terrapin , a la Ericsson Hammond Cook a two and a half pound lobster in water and salt for eighteen minutes; leave in the broth until cold; break open; remove the meat; save the head, tail, and small claws for decoration. Cut lobster in pieces and put on stove with one and a half cups milk. In the mean¬ time, hard boil three eggs; work the yolks very fine in a pan, free from lumps; add yolks of three raw eggs, half a cup cream, pepper, salt, three spoons sherry. Put one tablespoon butter in a pan; add one tablespoon flour

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