Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 63

Table of Contents

1 boiled lobster.

4 table-spoonfuls of cream.

2 eggs well beaten.

½ cup bread-crumbs.

2 tablespoonfuls butter.

1 tea-spoonful anchovy sauce.

Season to taste with cayenne, salt and nutmeg.

Juice of half a lemon.

Rub the meat of the lobster, including the coral, a little at a time, in a Wedgewood mortar with the butter, until it is a soft paste. Put this into a saucepan with the seasoning, and heat to boiling, stirring constantly. Remove from the fire, and add the cream and lemon-juice, stirring in well. Fill the lobster shell with this mixture. Strew bread-crumbs over the top, and set on the upper grate of a quick oven until the crumbs begin to brown.

Send to table in the shell, laid upon a hot dish.

You can scallop crab in the same manner.