PLAIN LOBSTER SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (6)

the fleshy part of the lobster ↝ Lobster [Shellfish]
sufficient butter sauce (No. 70) ↝ Lemon-butter sauce [Dips, gravies, other sauces]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some lobster coral ↝ Lobster [Shellfish]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Cut all the fleshy part of the lobster into small square dice.
Place them in a bain-marie with sufficient butter sauce (No. 70), a little cayenne and lemon-juice, and also some lobster coral forced through a hair-sieve.
Stir the sauce with a spoon on the fire till it boils, and send to table.
The coral may also be pounded with a little butter and after being rubbed through a sieve or tammy, worked into the sauce.
Either method may be adopted, but the latter is generally preferred.

Original Text

PLAIN LOBSTER SAUCE.
Cut all the fleshy part of the lobster into small square dice, place them in a bain-marie with sufficient butter sauce (No. 70), a little cayenne and lemon-juice, and also some lobster coral forced through a hair-sieve; stir the sauce with a spoon on the fire till it boils, and send to table. The coral may also be pounded with a little butter and after being rubbed through a sieve or tammy, worked into the sauce. Either method may be adopted, but the latter is generally preferred.

Notes

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