Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 53

Table of Contents

Meat of a good-sized lobster, boiled.

1 cup rich veal, or chicken broth—quite thick.

½ cup cream.

Juice of half a lemon.

1 table-spoonful of butter.

Pepper and salt to taste.

Cut the lobster-meat in pieces half an inch square; put with the gravy, pepper and salt, into a saucepan. Cover and stew gently for five minutes. Add the cream, and just as it is on the point of boiling, stir in the butter. When this is melted, take the saucepan from the fire, and stir in, very quickly, the lemon-juice.

Serve in a covered dish.

Boston crackers, split, delicately toasted, and buttered while hot, are a nice accompaniment to this fricassee.

Canned lobster may be used if you cannot procure fresh.