Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

LOBSTER SAUCE
(Boston Cooking-School Cook Book, 1896)


    1 1/4 lb. lobster.
    1/4 cup butter.
    1/4 cup flour.
    1/2 teaspoon salt.
    Few grains cayenne.
    1/2 tablespoon lemon juice.
    3 cups cold water.


Remove meat from lobster, and cut tender claw meat in one-half inch dice.

Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups,

strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice.

If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce there with.
 

 

 

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