Lobster Souffle. — (1) Pick the meat out of the shell of a
moderate-sized hen Lobster, and put it with some of the
spawn into a mortar ; pound it, work in an equal quantity
of butter, and season to taste with salt, pepper, spiices,
and a very small quantity of cayenne pepper. Put the
shells and trimmings of the Lobster into the mortar, first
removing the above mixture, and pound slightly, then put
them in a saucepan with some veal stock, and boil gently
for half-an-hour, or until the stock is well flavoured until
the Lobster, then strain it. Put the pounded meat into
a stewpan with 3 table-spoonfuls of thick cream, the
strained juice of half a lemon, and a sufficient quantity of
the strained liquor to bring the whole to the consistency
of Lobster sauce. Stir it over the fire until well mixed
and on the point of boiling, then move it off'. When the
mixture has got nearly cold, stir in the well-beaten yolks
of three eggs, and then the whites, which should have
been whipped to a thick foam, pour the mixture into a
souffle-tin, and bake. Serve the souffle directly it is
cooked.
(2) Cut sufficient meat off a cod or halibut to weigh Jib.,
and put it in a mortar with the coral from two hen
Lobsters ; pound, then pass them through a wire sieve.
Put loz. of butter and 2oz. of flour in a saucepan, stir it
over the fire till the butter is melted, then pour in 1
teacupful of fish stock, and boil it well. Pound the meat
of the body of the Lobster in a mortar, then mix with it
the other fish meat and the sauce, and four eggs, one at
a time ; pass all through a wire sieve, then stir into it
\ pint of whipped cream and a little cayenne pepper.
Butter a plain souffle-mould, put a layer of the above
preparation at the bottom of the mould, place a few pieces
of the meat from the Lobster claws over it, put another
layer of the mixture on the top, then some more Lobster
meat, and continue thus till the mould is full. Trim
evenly over the top, cover with a sheet of buttered paper,
tie it down, set the mould in a saucepan of hot water,
taking care the water does not come over the sides of the
mould, and let it steam gently for half-an-hour. When
Lobster — continued.
done, turn the souffle out of the mould on to a hot dish,
pour over b pint of white sauce, and serve.
Lobster Soup. — (1) Select four small cooked hen Lobsters,
pick out all the meat, put the small claws and the
fins in a mortar, and beat them ; then turn them into a
saucepan with 2qts. of water and boil till all the flavour
has been extracted from them. Put the spawn in a
mortar with a piece of butter that has been rolled in
flour, pound and pass them through a sieve ; strain the
stock, put it back into the saucepan, mix the pounded
spawn✪ Lobster Sauce and butter with it, and let it simmer gently for ten
minutes, then put in 1 teaspoonful of essence of anchovies
and the juice of half a lemon. Mince, and mix the Lobster
flesh with the crumb of a French roll, sprinkle a little
pounded mace, salt, and pepper over it, shape the prepara-
tion into balls, moistening them with a little beaten egg✪ Lobster Soup,
dip them in flour, then put them in the soup. When the
balls are hot through, turn the soup into a tureen, and
serve.
Page 383 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lobster Souffle. — (1) Pick the meat out of the shell of a moderate-sized hen Lobster, and put it with some of the spawn into a mortar ; pound it, work in an equal quantity of butter, and season to taste with salt, pepper, spiices, and a very small quantity of cayenne pepper. Put the shells and trimmings of the Lobster into the mortar, first removing the above mixture, and pound slightly, then put them in a saucepan with some veal stock, and boil gently for half-an-hour, or until the stock is well flavoured with the Lobster, then strain it. Put the pounded meat into a stewpan with 3 table-spoonfuls of thick cream, the strained juice of half a lemon, and a sufficient quantity of the strained liquor to bring the whole to the consistency of Lobster sauce. Stir it over the fire until well mixed and on the point of boiling, then move it off'. When the mixture has got nearly cold, stir in the well-beaten yolks of three eggs, and then the whites, which should have been whipped to a thick foam, pour the mixture into a souffle-tin, and bake. Serve the souffle directly it is cooked.
(2) Cut sufficient meat off a cod or halibut to weigh J lb., and put it in a mortar with the coral from two hen Lobsters ; pound, then pass them through a wire sieve. Put J oz. of butter and 2 oz. of flour in a saucepan, stir it over the fire till the butter is melted, then pour in 1 teacupful of fish stock, and boil it well. Pound the meat of the body of the Lobster in a mortar, then mix with it the other fish meat and the sauce, and four eggs, one at a time ; pass all through a wire sieve, then stir into it J pint of whipped cream and a little cayenne pepper. Butter a plain souffle-mould, put a layer of the above preparation at the bottom of the mould, place a few pieces of the meat from the Lobster claws over it, put another layer of the mixture on the top, then some more Lobster meat, and continue thus till the mould is full. Trim evenly over the top, cover with a sheet of buttered paper, tie it down, set the mould in a saucepan of hot water, taking care the water does not come over the sides of the mould, and let it steam gently for half-an-hour. When
[illustration: Lobster — continued.]
done, turn the souffle out of the mould on to a hot dish, pour over b pint of white sauce, and serve.
Lobster Soup. — (1) Select four small cooked hen Lobsters, pick out all the meat, put the small claws and the fins in a mortar, and beat them ; then turn them into a saucepan with 2qts. of water and boil till all the flavour has been extracted from them. Put the spawn in a mortar with a piece of butter that has been rolled in flour, pound and pass them through a sieve ; strain the stock, put it back into the saucepan, mix the pounded spawn and butter with it, and let it simmer gently for ten minutes, then put in 1 teaspoonful of essence of anchovies and the juice of half a lemon. Mince, and mix the Lobster flesh with the crumb of a French roll, sprinkle a little pounded mace, salt, and pepper over it, shape the preparation into balls, moistening them with a little beaten egg, dip them in flour, then put them in the soup. When the balls are hot through, turn the soup into a tureen, and serve.
Records on this page
Lobster SauceLobster SoupLobster SouffleLobster SoupLobster StockLobster Cream Soup