Timbales of Lobster
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 392. The excerpt below is the record exactly as published.
Timbales of Lobster. -Carefully pick out the white flesh of one or two Lobsters, according to the quantity required ; cut the flesh into small dice, and put them in a sauce- pan with some veloute sauce
Cook this with the app: pantry check, scaling, and the assistant.