Tourte of Scolops of Lobster, a la Cardinal

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Pick the lobster out of the shell, and cut it into neat scollops.
  2. Put these into a stewpan containing enough good Béchamel sauce (No. 6) for the entree, mixed with about two ounces of lobster coral butter (No. 182), a little cayenne and the juice of half a lemon.
  3. Toss the whole together over the fire until sufficiently hot.
  4. With it garnish the tourte.
  5. Put the cover on, and serve.
Original Text
TOURTE OF SCOLLOPS OF LOBSTER, A LA CARDINAL. PICK the lobster out of the shell, and cut it into neat scollops; put these into a stewpan containing enough good Béchamel sauce (No. 6) for the entree, mixed with about two ounces of lobster coral butter (No. 182), a little cayenne and the juice of half a lemon; toss the whole together over the fire until sufficiently hot, and with it garnish the tourte; put the cover on, and serve.
Notes
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