Lobster (a la Mode Francaise)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 6 min Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Pick the meat from the shell, and cut it up into small square pieces
  2. Put the stock, cream, and seasoning into a stewpan
  3. Add the lobster, and let it simmer gently for 6 minutes
  4. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste
  5. Cover it with bread crumbs
  6. Place small pieces of butter over
  7. Brown before the fire, or with a salamander
Original Text
LOBSTER (a la Mode Francaise). 273. INGREDIENTS.—1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs. Mode.—Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander. Time.—1/4 hour. Average cost, 2s. 6d. Seasonable at any time. CELERITY OF THE LOBSTER.—In its element, the lobster is able to run with great speed upon its legs, or small claws, and, if alarmed, to spring, tail foremost, to a considerable distance, "even," it is said, "with the swiftness of a bird flying." Fishermen have seen some of them pass about thirty feet with a wonderful degree of swiftness. When frightened, they will take their spring, and, like a chamois of the Alps, plant themselves upon the very spot upon which they designed to hold themselves.
Notes
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