55. LOBSTER SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

the fleshy part of a lobster ↝ Lobster [Shellfish]
the spawn and coral ↝ Lobster [Shellfish]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same quantity of reduced Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Cut the fleshy part of a lobster into small square pieces.
Reserve the spawn and coral, and pound it with two ounces of butter, and pass it through a sieve.
Put about half a pint of melted butter, or the same quantity of reduced Velouté sauce, into a stewpan.
Incorporate therewith the lobster butter, a small piece of glaze, cayenne, and lemon-juice.
Add the pieces of lobster, and send to table.

Original Text

55. LOBSTER SAUCE.
Cut the fleshy part of a lobster into small square pieces; reserve
the spawn and coral, and pound it with two ounces of butter, and
pass it through a sieve. Then put about half a pint of melted
butter, or the same quantity of reduced Velouté sauce, into a stewpan;
incorporate therewith the lobster butter, a small piece of glaze, cay-
enne, and lemon-juice, add the pieces of lobster, and send to table.

Notes

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