Lobster à la Milanaise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Put a live lobster into a stewpan with half a pint of boiling fish stock and one and a half gills of white wine, one sliced onion and a bunch of herbs.
  2. Boil together for about twenty minutes.
  3. Take up the lobster, split the bones, remove all the meat, cut it in slices and keep these hot between two plates over boiling water till wanted.
  4. Remove the bunch of herbs from the stewpan and to the other ingredients add a quarter of a pint of thick tomato sauce and boil up.
  5. Work in one ounce of butter which has been mixed with two ounces of fine flour.
Original Text
Lobster à la Milanaise. (Homard à la Milanaise.) Put a live lobster into a stewpan with half a pint of boiling fish stock and one and a half gills of white wine, one sliced onion and a bunch of herbs, boil together for about twenty minutes, take up the lobster, split the bones, remove all the meat, cut it in slices and keep these hot between two plates over boiling water till wanted. Remove the bunch of herbs from the stewpan and to the other ingredients add a quarter of a pint of thick tomato sauce and boil up, work in one ounce of butter which has been mixed with two ounces of fine flour,
Notes
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