Vol-au-Vent of Lobster

Ingredients

• 4 table-spoonfuls of butter
• 14 table-spoonfuls of flour
• 1 pint of boiling white stock
• the juice of half a lemon
• a little salt
• a few grains of cayenne
• the yolks of two eggs
• the meat of two small Lobsters

Method

1. 1

   Rub together butter and flour.

2. 2

   Pour gradually on this boiling white stock, boil up, and add lemon juice, salt, cayenne, and beaten yolks in cold water, and lobster meat cut into dice.

3. 3

   Stir for one minute over the fire, fill a vol-au-vent case, put on the cover, and serve.

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.

Vol-au-Vent of Lobster. — Rub together 4 table-spoonfuls of btitter and 14 table-spoonfuls of flour. Pour gradually on this 1 pint of boiling white stock, boil up, and add the juice of half a lemon, a little salt, a few grains of cayenne, the yolks of two eggs beaten up in a little cold water, and the meat of two small Lobsters

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