Vol-au-Vent of Lobster

Ingredients

• four tablespoonfuls of butter
• one and a half of flour
• one pint of boiling white stock
• the juice of half a lemon
• a speck of cayenne
• the yolks of two eggs
• the meat of two small lobsters

Method

1. 1

   Rub butter and flour together, pour in boiling stock, boil, then add lemon juice, cayenne, and beaten egg yolks.

2. 2

   Stir in lobster meat, cook for one minute, fill the case, cover, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 96. The excerpt below is the record exactly as published.

Vol-au-Vent of Lobster. Rub together four table-spoonfuls of butter and one and a half of flour. Pour on this, gradually, one pint of boiling white stock. Let it boil up once, and add the juice of half a lemon, salt and a speck of cayenne ; add, also, the yolks of two eggs, beaten with a spoonful of cold water, and the meat of two small lobsters

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