Little Cases of Lobster au Gratin. (Petites Caisses de Homard au Gratin.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

Bechamel sauce base

half a pint of thick Bechamel sauce

Flavoring for Bechamel sauce

half a teaspoonful of essence of anchovy ↝ Fish, anchovy [Fish]
a tiny dust of cayenne, if liked ↝ Peppers, raw, NFS [Other vegetables and combinations]
the live spawn of the lobster, pounded with an ounce of butter till quite smooth
or a little of Mar-shall’s liquid carmine may be used if the spawn is not to be had
a tablespoonful of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Lobster mixture

a small cooked lobster ↝ Lobster [Shellfish]
a pinch of finely chopped parsley ↝ Parsley, raw [Not included in a food category]

For topping

browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a tiny piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish

green parsley sprigs ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Make half a pint of thick Bechamel sauce and add to it half a teaspoonful of essence of anchovy, a tiny dust of cayenne, if liked, and the live spawn of the lobster, pounded with an ounce of butter till quite smooth, or a little of Marshall’s liquid carmine may be used if the spawn is not to be had; stir the whole over the fire till it boils, pass it through the tammy, and mix with it a tablespoonful of thick cream.
Cut up a small cooked lobster in little dice shapes, add these and a pinch of finely chopped parsley to the above sauce, and nearly fill the little red-edged soufflé cases, oiled and dried, with the mixture; put a few browned breadcrumbs on each, and a tiny piece of butter; place the cases on a tin, and put them in the oven for about twelve or fifteen minutes.
Dish on a dish-paper or napkin, garnish with green parsley sprigs, and serve.

Original Text

Little Cases of Lobster au Gratin.
(Petites Caisses de Homard au Gratin.)
Make half a pint of thick Bechamel sauce and add to it half a teaspoonful of essence of anchovy, a tiny dust of cayenne, if liked, and the live spawn of the lobster, pounded with an ounce of butter till quite smooth, or a little of Mar-shall’s liquid carmine may be used if the spawn is not to be had; stir the whole over the fire till it boils, pass it through the tammy, and mix with it a tablespoonful of thick cream. Cut up a small cooked lobster in little dice shapes, add these and a pinch of finely chopped parsley to the above sauce, and nearly fill the little red-edged soufflé cases, oiled and dried, with the mixture; put a few browned breadcrumbs on each, and a tiny piece of butter; place the cases on a tin, and put them in the oven for about twelve or fifteen minutes. Dish on a dish-paper or napkin, garnish with green parsley sprigs, and serve.

Notes

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