618. Gratin of Lobster

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a good-sized lobster ↝ Lobster [Shellfish]
a teaspoonful of chopped eschalots
a piece of butter the size of two walnuts ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
essence of anchovies ↝ Fish, anchovy [Fish]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Procure a good-sized lobster, cut it in half, detaching the head from the body; take out all the meat, and save the four shells; cut the meat into slices
take a teaspoonful of chopped eschalots in a stewpan, with a piece of butter the size of two walnuts, pass them a few minutes over the fire
add a tablespoonful of flour (mix well in), half a pint of milk, stir over the fire, boiling about five minutes
add the lobster, which season with a little cayenne, salt, chopped parsley, and essence of anchovies
stand it again upon the fire, stirring until boiling, then stir in the yolk of an egg
take off the fire, fill the shells of the lobster, sprinkle bread-crumbs over, with a little butter, put in the oven for twenty minutes
dish on a napkin and serve
To give it a nice color, use the salamander

Original Text · last edited 12 days ago

618. Gratin of Lobster.—Procure a good-sized lobster, cut it in half, detaching the head from the body; take out all the meat, and save the four shells; cut the meat into slices, then take a teaspoonful of chopped eschalots in a stewpan, with a piece of butter the size of two walnuts, pass them a few minutes over the fire, add a tablespoonful of flour (mix well in), half a pint of milk, stir over the fire, boiling about five minutes, then add the lobster, which season with a little cayenne, salt, chopped parsley, and essence of anchovies; stand it again upon the fire, stirring until boiling, then stir in the yolk of an egg; take off the fire, fill the shells of the lobster, sprinkle bread-crumbs over, with a little butter, put in the oven for twenty minutes; dish on a napkin and serve. To give it a nice color, use the salamander.

Notes

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