Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 62

Table of Contents

1 large lobster, well boiled.

1 cup good gravy—veal is best.

1 blade of mace.

2 table-spoonfuls of melted butter.

Juice of half a lemon.

Cayenne and salt to liking.

1 glass sherry.

1 teaspoonful chopped parsley.

Cut the meat of the lobster into pieces an inch long and half as wide, keeping the coral until the last. Put the meat, with the broth and seasoning, into a saucepan and heat gently, stirring frequently until it is near boiling. Then add the coral and butter (which should previously be well rubbed together) and the chopped parsley. When the mixture again nears the boiling point, add the wine and lemon-juice and turn into a deep dish.