cook five minutes, pour the broth over
them, and cook five minutes more.
Take out all the meat, strain the
gravy, skim the fat from the top,
wash the saucepan, and put in it
one table - spoonful of butter and
one table - spoonful of flour. Cook,
stirring, four minutes, not to let it
brown. Pour in slowly, while con-
stantly stirring, the broth seasoned
with one-half teaspoonful of salt, one-
half salt-spoonful of white pepper,
quarter of a salt-spoonful of red pep-
per. Cook eight minutes, to reduce
to half, remove from the fire, and add,
while stirring, one-half pint of rich
cream ; let it simmer for five minutes,
and then add all the creamy- part of
the lobster, one table-spoonful of fresh
butter, and all the pieces of lobster.
Do not let it boil ; pour over with care
three table-spoonfuls of brandjT; light
the brandy and bum it. When the
flame is out, stir gently, and serve in
warm, silver shells. Have % lb. of
live oyster crabs, wash and drain them
at the last moment, and cook them
for three minutes in a little of the
court-bouillon of the lobster which has
been reserved.
Lobster Soup, Bisque. — Pick out
all the meat from a boiled lobster,
pound it in a mortar with an equal
quantity of butter till a fine orange-
colored pulp is obtained (if there is
no coral add a few drops of cochineal) ;
to this add pepper, salt, and a soupgon
of grated nutmeg ; take as much rolled
bread-crumb or boiled rice as there
is lobster pulp, soak them in stock,
melt a piece of butter in a saucepan,
amalgamate with it a heaped table-
spoonful of sifted flour, mix the
lobster pulp with the bread-crumbs
or rice, and put both in the sauce-
pan on the fire, stirring the contents
until they thicken and come to a
boil ; draw it then on one side, and
carefully skim off superfluous fat ;
then strain the soup through a hair
sieve, make it boiling hot, and serve
with croutons.
Another way : — Take half a pint
of cooked lobster meat cut into cubes,
to be put into the soup just before
serving. Take a pint of lobster
meat, an equal quantity of boiled
rice, and pound into a paste. Put
the paste with 4 ozs. of butter and
seasoning of salt, pepper, onion,
celery, parslej7, mace, nutmeg, and
one tablespoonful of sifted flour with
a quart of chicken stock✪ Lobster Soup, Bisque in a stew-
pan and let the mixture come to a
boil. Remove to back of stove and
let it remain heated about an hour
without boiling. Strain through a
sieve ; add the reserved lobster meat
and a quart of cream ; let it simmer
about ten minutes.
Lobster Souffle. — Pound 3 ozs. of
the firm red and white flesh of a boiled
hen lobster in a mortar, moisten with
the whipped yolks of three eggs, a
scant half-pint of cream flavored with
essence of anchovies, cayenne, and
a table-spoonful of sherry✪ Lobster Souffle, and mix
with a light hand with the whipped
whites of three eggs. Partially fill
a buttered mould with the batter, tie
over a buttered round of muslin, and
steam for half an hour. Slip the souf-
fle on to a heated dish, pour over and
around the hot coral sauce, and serve
without a moment's delay.
Page 159 · 3 recipe records on this page
Presented as published in 1902. 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
cook five minutes, pour the broth over them, and cook five minutes more. Take out all the meat, strain the gravy, skim the fat from the top, wash the saucepan, and put in it one table - spoonful of butter and one table - spoonful of flour. Cook, stirring, four minutes, not to let it brown. Pour in slowly, while constantly stirring, the broth seasoned with one-half teaspoonful of salt, onehalf salt-spoonful of white pepper, quarter of a salt-spoonful of red pepper. Cook eight minutes, to reduce to half, remove from the fire, and add, while stirring, one-half pint of rich cream ; let it simmer for five minutes, and then add all the creamy- part of the lobster, one table-spoonful of fresh butter, and all the pieces of lobster. Do not let it boil ; pour over with care three table-spoonfuls of brandy; light the brandy and bum it. When the flame is out, stir gently, and serve in warm, silver shells. Have % lb. of live oyster crabs, wash and drain them at the last moment, and cook them for three minutes in a little of the court-bouillon of the lobster which has been reserved.
Lobster Soup, Bisque. — Pick out all the meat from a boiled lobster, pound it in a mortar with an equal quantity of butter till a fine orangecolored pulp is obtained (if there is no coral add a few drops of cochineal) ; to this add pepper, salt, and a soupgon of grated nutmeg ; take as much rolled bread-crumb or boiled rice as there is lobster pulp, soak them in stock, melt a piece of butter in a saucepan, amalgamate with it a heaped tablespoonful of sifted flour, mix the lobster pulp with the bread-crumbs or rice, and put both in the saucepan on the fire, stirring the contents until they thicken and come to a boil ; draw it then on one side, and carefully skim off superfluous fat ; then strain the soup through a hair sieve, make it boiling hot, and serve with croutons.
Another way : — Take half a pint of cooked lobster meat cut into cubes,
to be put into the soup just before serving. Take a pint of lobster meat, an equal quantity of boiled rice, and pound into a paste. Put the paste with 4 ozs. of butter and seasoning of salt, pepper, onion, celery, parsley, mace, nutmeg, and one tablespoonful of sifted flour with a quart of chicken stock in a stewpan and let the mixture come to a boil. Remove to back of stove and let it remain heated about an hour without boiling. Strain through a sieve ; add the reserved lobster meat and a quart of cream ; let it simmer about ten minutes.
Lobster Souffle. — Pound 3 ozs. of the firm red and white flesh of a boiled hen lobster in a mortar, moisten with the whipped yolks of three eggs, a scant half-pint of cream flavored with essence of anchovies, cayenne, and a table-spoonful of sherry, and mix with a light hand with the whipped whites of three eggs. Partially fill a buttered mould with the batter, tie over a buttered round of muslin, and steam for half an hour. Slip the souffle on to a heated dish, pour over and around the hot coral sauce, and serve without a moment's delay.
Records on this page
Lobster Soup, BisqueLobsters, StuffedLobster Souffle