Timbale of Lobster à la Maryland

Ingredients

• two medium-sized lobsters
• three eggs
• one heaping tablespoonful of butter
• one heaping teaspoonful of flour
• half a teaspoonful of salt
• a good pinch of cayenne
• half a cup of consommé
• one glass of Madeira wine

Method

1. 1

   Cook lobsters in court bouillon for twenty-five minutes and cool.

2. 2

   Break tails from heads, remove black vein, and small sac.

3. 3

   Crack claws and remove meat, cutting into scallops.

4. 4

   Make a sauce by pounding egg yolks with butter, adding flour, salt, and cayenne.

5. 5

   Mix with consommé, boil, then add Madeira.

6. 6

   Add lobster, boil for two minutes, cool.

7. 7

   Line a timbale mould with fish forcemeat, decorate with lobster coral, and chill.

8. 8

   Pour lobster mixture into the centre, cover with forcemeat, chill for 1.5 hours.

9. 9

   Bake in a water bath until firm, about 25-30 minutes.

10. 10

    Unmould and serve with Maryland sauce.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 78. The excerpt below is the record exactly as published.

Timbale of Lobster à la Maryland Cook two medium-sized lobsters in court bouillon f or twenty- five minutes. Set aside to cool. Break the tail from the head, cut the tail and remove the black vein which runs the entire length, also remove small sac at the end. Remove 'Hhe lady *' from the head. There is quite a little meat to be found each side near the small claws. Crack the big claws and remove the meat. Cut ali the meat into scallops about one-half inch square. Make a sauce of the following : Boil three eggs until they 188 MBS. BEELT'S COOK BOOK are hard, remove the jolks while they are hot, and pound to a paste, add one heaping tablespoonf ul batter which has been rubbed to a cream. When well mixed, add one heaping tea- spoonful flour, half a teaspoonful of salt, and a good pinch of cayenne. Mix ali thoroughly and place in a saucepan with half a cup of consommé. Let it boil up, then add one glass Madeira wine

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