Lobster Canapés
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
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 Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). 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.
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Ingredients
Method
- 1 three-pound lobster The yolks of two eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of milk 1 tablespoonful of chopped parsley 1 level teaspoonful of salt 1 saltspoonful of white pepper 1 pint of mashed potatoes 6 slices of bread Toast the bread and arrange the potatoes according to the preceding recipe.
- Rub the butter and flour together, add the milk;
- when boiling add the seasoning and the lobster.
- When very hot stir in carefully the well-beaten yolks of the eggs.
- Stir this until it is smoking hot, but be careful not to boil, or it will curdle.
- Fill this on top of the toast that has been garnished with potatoes, dust with chopped parsley and send to the table.
- Shrimps may be substituted for lobster.