STUFFED LOBSTER À LA BECHAMEL
(Boston Cooking-School Cook Book, 1896)
2 lb. lobster.
1 1/2 cups milk.
Bit of bay leaf.
3 tablespoons butter.
3 tablespoons flour.
1/2 teaspoon salt.
Few grains cayenne.
Slight grating nutmeg.
1 teaspoon chopped parsley.
1 teaspoon lemon juice.
Yolks 2 eggs.
1/2 cup buttered crumbs.
Remove lobster meat from shell and cut in dice.
Scald milk with bay leaf, remove bay leaf and make a White Sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice.
Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown.
One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.
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