Lobster Sauce for Fish

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

For the sauce base

fine butter melted thick ↝ Butter, stick, unsalted [Dairy and Egg Products]
a lobster, bruise the body of the lobster in the butter, and cut the flesh into into little pieces ↝ Lobster [Shellfish]

For a richer sauce

one half be rich beef gravy ↝ Gravy, beef [Dips, gravies, other sauces]
the other half melted butter with lobster ↝ Lobster [Shellfish]

Instructions (7)

Melt fine butter thick.
Bruise the body of a lobster in the butter.
Cut the lobster flesh into little pieces.
Stew the butter, lobster body, and lobster flesh together.
Give it a boil.

For a richer sauce

Combine one half rich beef gravy with the other half melted butter with lobster.
Note: The gravy may diminish the sweetness of the butter and lobster, and the fine flavor of fish.

Original Text

For salmon or turbet, broiled cod or haddock, &c. nothing is better than fine butter melted thick; and take a lobster, bruise the body of the lobster in the butter, and cut the flesh into into little pieces; stew it all together, and give it a boil. If you would have your sauce very rich, let one half be rich beef gravy, and the other half melted butter with lobster; but the gravy, I think, takes away the sweetness of the butter and a lobster, and the fine flavour of fish.

Notes

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