Reference > Farmer's Cookbook > ENTRÉES > Lobster Cream II
  Lobster Cream I Chicken Timbales I  
CONTENTS · BIBLIOGRAPHIC RECORD

Lobster Cream II

1 cup chopped lobster meat
Few drops onion juice
1 tablespoon butter
2 egg yolks
1 tablespoon flour
1/3 cup milk
1 teaspoon salt
1/3 cup heavy cream
1/8 teaspoon paprika
White one egg, beaten stiff

Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream beaten until stiff, and white of egg. Fill buttered timbale moulds three-fourths full, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lobster Cream I Chicken Timbales I  
 
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