Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 60

Table of Contents

1 large lobster, boiled.

1 large cup of strong veal or chicken broth.

1 shallot.

1 great spoonful of butter.

1 great spoonful chopped thyme and parsley.

Juice of 1 lemon.

1 table-spoonful corn-starch.

1 teaspoonful anchovy sauce.

1 table-spoonful curry-powder.

Pick the meat very fine and set aside in a cool place. Mince the onion, and put it with the chopped herbs, the butter and a table-spoonful of hot water, into a small covered saucepan. Set this over the fire until it begins to simmer, then add the broth. Boil all together for five minutes, strain as for soup, stir in the curry powder and corn-starch, and stew gently ten minutes longer, stirring often. Season as directed, and add the picked lobster. Let the saucepan stand in a pan of boiling water ten minutes, but do not let the contents of the inner vessel boil. Pour into a deep dish.

Send around wafery slices of toast buttered while hot, and pieces of lemon to be added if necessary.