(2) Split a large fresh Lobster lengthwise, take out the
spawn, pith, and coral, and pound them in a mortar
together with a lump of butter; pass it through a sieve
into a small saucepan, and stir in 3 table-spoonfuls of white
sauce, 1 teaspoonful of anchovy essence, a little grated
nutmeg, and a few grains of cayenne. Stir over the fire and
let it boil for five or six minutes. Cut the meat of the
Lobster into moderate-sized pieces, and mix it with the
sauce. Stir in the well-beaten yolks of two eggs, and when
thoroughly hot fill the tail and body-shells, previously
ckansed, with it; sprinkle breadcrumbs over the top, pour
a little warmed butter on each, brown them with a sala-
mander, put a folded napkin on a dish, place the scalloped
Lobsters on it, garnish with fried parsley, and serve.
(3) Prepare and boil two or three Lobsters, and make 1
pint of white sauce. Grate a loaf of stale bread. Butter
thickly a deep earthen dish, and put a Jin. layer of crumbs
on the bottom and sides, then fill the dish with alternate
layers of Lobster and breadcrumbs, seasoning each layer
with salt and pepper. Just before putting on the top layer,
which should be of breadcrumbs, fill the dish with the
sauce ; then add the breadcrumbs, dust them with salt and
pepper, and put the dish into a quick oven until the crumbs
are brown. Scalloped Lobster may be prepared in small
dishes of china or in silver s jullop shells.
(4) Pick the meat from a Lobster, chop it up, and mix
with it a very small quantity of mustard, a little cayenne
and black pepper, 1J teaspoonfuls of anchovy sauce, h pint
of milk, and about Joz. of butter. Butter some scallop
shells, fill them with the mixture, cover the tops with
sifted breadcrumbs, and bake them for three- quarters-of-
an-hour in a moderate oven, brown them nicely, and serve
hot.
(5) Pound all the meat of a Lobster with loz. of butter
and a seasoning of white pepper, salt, and cayenne. Split
the empty shells, fill them with the pounded Lobster,
cover with sifted breadcrumbs, put bits of butter over,
and place them in the oven till hot through. Serve on a
napkin, and garnish with fried parsley.
(6) Take all the meat from a Lobster, cutting the shell
in two lengthwise. Put the coral and the soft green part
called the “pith” into a mortar, and pound them together,
adding by degrees, and rubbing in loz. of butter. When
pounded smooth, put this over the fire in a covered sauce-
pan, shaking occasionally to prevent it burning ; when very
hot, take the lid off the saucepan, stir in a seasoning of
salt and cayenne pepper, 1 teaspoonful of anchovy sauce,
and 1 gill of cream. Let it boil up quickly, put in the meat
of the Lobster, and stir well over the fire till very hot; then
stir in two well-beaten eggs, and remove the saucepan from
the fire. Have ready the half shells, nicely washed, dried,
and buttered inside, strew plenty of sifted breadcrumbs in
them, moisten with a little cream, pour in the hot Lobster
mixture, put a layer of sifted breadcrumbs over, moisten
with a little cream, distribute little bits of butter✪ Lobster in Cream over the
top, and brown in the upper part of a brisk oven or in front
of a good fire. Lay the shells on a hot dish, and serve.
Page 389 · 1 recipe record 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
(2) Split a large fresh Lobster lengthwise, take out the spawn, pith, and coral, and pound them in a mortar together with a lump of butter; pass it through a sieve into a small saucepan, and stir in 3 table-spoonfuls of white sauce, 1 teaspoonful of anchovy essence, a little grated nutmeg, and a few grains of cayenne. Stir over the fire and let it boil for five or six minutes. Cut the meat of the Lobster into moderate-sized pieces, and mix it with the sauce. Stir in the well-beaten yolks of two eggs, and when thoroughly hot fill the tail and body-shells, previously cleansed, with it; sprinkle breadcrumbs over the top, pour a little warmed butter on each, brown them with a salamander, put a folded napkin on a dish, place the scalloped Lobsters on it, garnish with fried parsley, and serve.
(3) Prepare and boil two or three Lobsters, and make 1 pint of white sauce. Grate a loaf of stale bread. Butter thickly a deep earthen dish, and put a Jin. layer of crumbs on the bottom and sides, then fill the dish with alternate layers of Lobster and breadcrumbs, seasoning each layer with salt and pepper. Just before putting on the top layer, which should be of breadcrumbs, fill the dish with the sauce ; then add the breadcrumbs, dust them with salt and pepper, and put the dish into a quick oven until the crumbs are brown. Scalloped Lobster may be prepared in small dishes of china or in silver scallop shells.
(4) Pick the meat from a Lobster, chop it up, and mix with it a very small quantity of mustard, a little cayenne and black pepper, 1J teaspoonfuls of anchovy sauce, h pint of milk, and about Joz. of butter. Butter some scallop shells, fill them with the mixture, cover the tops with sifted breadcrumbs, and bake them for three- quarters-ofan-hour in a moderate oven, brown them nicely, and serve hot.
(5) Pound all the meat of a Lobster with loz. of butter and a seasoning of white pepper, salt, and cayenne. Split the empty shells, fill them with the pounded Lobster, cover with sifted breadcrumbs, put bits of butter over, and place them in the oven till hot through. Serve on a napkin, and garnish with fried parsley.
(6) Take all the meat from a Lobster, cutting the shell in two lengthwise. Put the coral and the soft green part called the “pith” into a mortar, and pound them together, adding by degrees, and rubbing in loz. of butter. When pounded smooth, put this over the fire in a covered saucepan, shaking occasionally to prevent it burning ; when very hot, take the lid off the saucepan, stir in a seasoning of salt and cayenne pepper, 1 teaspoonful of anchovy sauce, and 1 gill of cream. Let it boil up quickly, put in the meat of the Lobster, and stir well over the fire till very hot; then stir in two well-beaten eggs, and remove the saucepan from the fire. Have ready the half shells, nicely washed, dried, and buttered inside, strew plenty of sifted breadcrumbs in them, moisten with a little cream, pour in the hot Lobster mixture, put a layer of sifted breadcrumbs over, moisten with a little cream, distribute little bits of butter over the top, and brown in the upper part of a brisk oven or in front of a good fire. Lay the shells on a hot dish, and serve.
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Lobster in Cream