Lobster au Gratin

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

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For the sauce

a quarter of a pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one pint of milk which has been first boiled with a blade of mace and an eschalot for flavour ↝ Milk, NFS [Milk, reduced fat]
one ounce of pounded lobster spawn ↝ Lobster [Shellfish]
a dessertspoonful of anchovy essence ↝ Fish, anchovy [Fish]
a dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For the gratin

a large freshly cooked lobster ↝ Lobster [Shellfish]
browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
little pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
finely chopped parsley ↝ Parsley, raw [Not included in a food category]
lobster coral ↝ Lobster [Shellfish]

Instructions (14)

Prepare the sauce

Fry together without discolouring a quarter of a pound of fine flour and a quarter of a pound of butter.
Stir on to this till it boils one pint of milk which has been first boiled with a blade of mace and an eschalot for flavour.
Add one ounce of pounded lobster spawn, a dessertspoonful of anchovy essence, a dust of cayenne, a pinch of salt, and a gill of cream.
Stir over the fire until it re-boils.
Wring it through a tammy.

Assemble and cook the gratin

Take the meat from a large freshly cooked lobster and cut it up in neat slices.
Arrange some of the prepared sauce on a buttered dish in which the lobster is to be served.
Place a layer of sliced lobster on this and spread a layer of the prepared sauce on the top.
Continue the layers of fish and sauce until the dish is full, finishing with a layer of the sauce.
Using a rose pipe and bag for arranging the top layer, sprinkle browned breadcrumbs over the top with little pieces of butter here and there.
Stand the dish in a tin containing boiling water to about three parts of the depth of the dish.
Cook in a very quick oven for fifteen to twenty minutes.
Take up, sprinkle the top with finely chopped parsley and lobster coral, and serve very hot.
The top should be a nice golden colour when taken from the oven, and can be browned with the salamander if preferred.

Original Text

Lobster au Gratin.
(Homard au Gratin.)
Fry together without discolouring a quarter of a pound of fine flour and a quarter of a pound of butter, and then stir on to this till it boils one pint of milk which has been first boiled with a blade of mace and an eschalot for flavour, and add one ounce of pounded lobster spawn, a dessertspoonful of anchovy essence, a dust of cayenne, a pinch of salt, and a gill of cream, and stir over the fire until it re-boils; wring it through a tammy and use as below.
Take the meat from a large freshly cooked lobster and cut it up in neat slices, arrange some of the prepared sauce on a buttered dish in which the lobster is to be served, then place a layer of sliced lobster on this and spread a layer of the prepared sauce on the top, continue the layers of fish and sauce until the dish is full, finishing with a layer of the sauce, using a rose pipe and bag for arranging the top layer, sprinkle browned breadcrumbs over the top with little pieces of butter here and there, stand the dish in a tin containing boiling water to about three parts of the depth of the dish and cook in a very quick oven for fifteen to twenty minutes, take up, sprinkle the top with finely chopped parsley and lobster coral, and serve very hot. The top should be a nice golden colour when taken from the oven, and can be browned with the salamander if preferred so.

Notes

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