Reference > Farmer's Cookbook > FISH > Stuffed Lobster à la Béchamel
  Lobster and Oyster Ragout Broiled Live Lobster  
CONTENTS · BIBLIOGRAPHIC RECORD

Stuffed Lobster à la Béchamel

2 1b. lobster
Few grains cayenne
11/2 cups milk
Slight grating nutmeg
Bit of bay leaf
1 teaspoon chopped parsley
3 tablespoons butter
1 teaspoon lemon juice
3 tablespoons flour
Yolks 2 eggs
1/2 teaspoon salt
1/2 cup buttered crumbs

Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lobster and Oyster Ragout Broiled Live Lobster  
 
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