Lobster à la Newburg
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Two pounds of lobster
- one half cup of cream
- one tablespoon flour
- two tablespoons of Sherry wine
- two tablespoons of butter
- two eggs
Method
- MRS.
- J.
- G.
- SCOTT.
- Two pounds of lobster, one half cup of cream, two eggs (hard boiled), one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of butter, salt and cayenne pepper to taste.
- Break the lobster meat into moderately small pieces, mash the yolks of the eggs with a silver spoon and gradually add half the cream.
- Place the butter in a granite ware saucepan, add the flour, let it cook slowly for one minute and then pour in the balance of the cream and stir until the liquid thickens.
- Add the first mixture and then the lobster meat and the whites of the eggs sliced, season with cayenne pepper, and salt, add the wine and serve at once.