273. Lobster Sauce à la Crême

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Lobster
Sauce Base
Seasoning
Finishing
Instructions (10)
  1. Cut a small lobster into slices the size of half-crown pieces.
  2. Put the lobster slices into a stewpan.
  3. Pound the soft and white parts of the lobster with an ounce of butter.
  4. Rub the pounded mixture through a sieve.
  5. Pour ten spoonfuls of melted butter and two spoonfuls of cream over the lobster slices in the stewpan.
  6. Add half a blade of mace, a saltspoonful of salt, a quarter saltspoonful of pepper, and a little cayenne.
  7. Warm gently.
  8. When upon the point of boiling, add the butter and two tablespoonfuls of thick cream.
  9. Shake round over the fire until quite hot.
  10. Serve.
Original Text
273. Lobster Sauce à la Crême.—Cut a small lobster into slices the size of half-crown pieces, which put into a stewpan; pound the soft and white parts, with an ounce of butter, and rub it through a sieve; pour ten spoonfuls of melted butter, and two of cream, over the slices in the stewpan, add half a blade of mace, a saltspoonful of salt, a quarter ditto of pepper, and a little cayenne; warm gently, and when upon the point of boiling, add the butter and two tablespoonfuls of thick cream, shake round over the fire until quite hot, when it is ready to serve.
Notes
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