Lobster Cream
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
3
3 ingredients
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four oz. of lobster trimmings
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three tablespoonfuls of fresh cream
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two oz. of softened butter
Method
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- Pound four oz.
- of lobster trimmings, spawn, and coral, and add thereto three tablespoonfuls of fresh cream and two oz.
- of softened butter.
- Rub through a sieve, and complete the preparation with whisked cream, as above.
Cookware for this recipe
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Whisk
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Sieve