Add the lobster and let it boil two minutes. Remove and
set away to cool. Line a large timbale mould with fish force-
meat, decorate your mould with the coral of the lobster, and put
on ice to harden. When fìrm, pour in the centre your lobster
mixture, cover over with f orcemeat, and put on ice for one hour
and thirty minutes before you want it cooked. Place your
mould in a pan of water, cover with buttered paper. Bake in
medium oven until forcemeat is firm, from twenty-five to thirty
minutes. When done, unmould, serve with Maryland sauce in
the centre. Fish forcemeat is made the same as for pompano
fillets.
Lobster à la Newburff
Two pounds of lobster meat, one tablespoonful of butter,
one-half tablespoonful of flour, one cupful of cream, one tea-
spoonful of salt, one-fourth of a teaspoonful of cayenne, two
tablespoons of Sherry, and the yolks of two eggs. Melt the
butter in the chafing dish and then stir in the flour. When
well mixed, add the cream gradually, stirring it constantly.
When hot and smooth, add the nicest part of the lobster cut
into medium pieces. Cook until the lobster is thoroughly
heated. Add the salt, cayenne, and Sherry. Then add the
beaten yolks of the eggs and serve at once.
Lobster à la Newburg
Take two pounds of boiled lobster and pick ali the meat out
of the claws. Cut the meat in medium-sized pieces and place
FISE, 0T8TER8, L0BSTEB8, TEBRAPIN li9
ìt in a deep saucepan, with half a pint of Madeira and a good-
8ized piece of fresh butter; season with salt, a little nutmeg,
and a very little cayenne pepper. Then cook the whole well
together for six or seven minutes, keeping the lid on the pan
while cooking. Beat in a bowl a pint of sweet cream and the
yolks of two eggs✪ Lobster à la Newburg ; add to this the lobster. Add also two finely
sliced truffles. Pour into a hot tureen and serre very hot.
Lobster à la Newburff
Cut the meat of a lobster weighing two or two and one-half
pounds in small pieces and heat in saucepan with two rounded
tablespoonfuls of butter. Sprinkle with one-half teaspoon of
salt, and a few grains of paprika, and one tablespoonful of
Sherry. Pour the yolks of two eggs and one cup of cream
over the lobster and stir until thick and smooth. Then add
one or two tablespoonfuls more of Sherry, according to taste.
Serve at once.
Lobster Tixnbale
Place two pounds of cooked lobster, half a pound of chicken
halibut, and the whites of two eggs in a mortar, pound to a pulp,
and then press through a puree sieve. Moisten with one-half
cup of Béchamel sauce and half a cup of cream. Beat ali
together until very light. Season to taste with salt, white
pepper, a dash of cayenne, and a Uttle grated nutmeg. Stir
thoroughly, then set the mixture away on ice for one hour or
more until it cools and stiffens. Then take a small portion,
place it in buttered timbale mould, and poach in the oven for
about ten minutes. At the end of that time, if not firm to the
touch, add the beaten white of one egg to the raw mixture. If
too firm to the touch, add more cream to the raw mixture.
Then place in buttered mould, cover with buttered paper,
and poach in the oven until firm to the touch. Serve with
Béchamel sauce, or any other desired.
140 IiB8. SBELT'a COOK BOOK
Lobster Ourry ✪ Lobster Curry
Page 79 · 2 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
Add the lobster and let it boil two minutes. Remove and set away to cool. Line a large timbale mould with fish forcemeat, decorate your mould with the coral of the lobster, and put on ice to harden. When fìrm, pour in the centre your lobster mixture, cover over with f orcemeat, and put on ice for one hour and thirty minutes before you want it cooked. Place your mould in a pan of water, cover with buttered paper. Bake in medium oven until forcemeat is firm, from twenty-five to thirty minutes. When done, unmould, serve with Maryland sauce in the centre. Fish forcemeat is made the same as for pompano fillets.
Lobster à la Newburg
Two pounds of lobster meat, onetablespoonful of butter, one-half tablespoonful of flour one cupful of cream, one teaspoonful of salt, one-fourth of a teaspoonful of cayenne, two tablespoons of Sherry, and the yolks of two eggs. Melt the butter in the chafing dish and then stir in the flour. When well mixed, add the cream gradually, stirring it constantly. When hot and smooth, add the nicest part of the lobster cut into medium pieces. Cook until the lobster is thoroughly heated. Add the salt, cayenne, and Sherry. Then add the beaten yolks of the eggs and serve at once.
Lobster à la Newburg
Take two pounds of boiled lobster and pick ali the meat out of the claws. Cut the meat in medium-sized pieces and place
FISH, OYSTERS, LOBSTERS, TERRAPIN li9
it in a deep saucepan, with half a pint of Madeira and a good- sized piece of fresh butter; season with salt, a little nutmeg, and a very little cayenne pepper. Then cook the whole well together for six or seven minutes, keeping the lid on the pan while cooking. Beat in a bowl a pint of sweet cream and the yolks of two eggs ; add to this the lobster. Add also two finely sliced truffles. Pour into a hot tureen and serve very hot.
Lobster à la Newburg
Cut the meat of a lobster weighing two or two and one-half pounds in small pieces and heat in saucepan with two rounded tablespoonfuls of butter. Sprinkle with one-half teaspoon of salt, and a few grains of paprika, and one tablespoonful of Sherry. Pour the yolks of two eggs and one cup of cream over the lobster and stir until thick and smooth. Then add one or two tablespoonfuls more of Sherry, according to taste. Serve at once.
Lobster Tixnbale
Place two pounds of cooked lobster, half a pound of chicken halibut, and the whites of two eggs in a mortar, pound to a pulp, and then press through a puree sieve. Moisten with one-half cup of Béchamel sauce and half a cup of cream. Beat ali together until very light. Season to taste with salt, white pepper, a dash of cayenne, and a little grated nutmeg. Stir thoroughly, then set the mixture away on ice for one hour or more until it cools and stiffens. Then take a small portion, place it in buttered timbale mould, and poach in the oven for about ten minutes. At the end of that time, if not firm to the touch, add the beaten white of one egg to the raw mixture. If too firm to the touch, add more cream to the raw mixture. Then place in buttered mould, cover with buttered paper, and poach in the oven until firm to the touch. Serve with Béchamel sauce, or any other desired.
Lobster Ourry
Records on this page
Lobster à la NewburgLobster Curry