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Lobster Soup

(Soups And Chowders) - (Joe Tilden's Recipes For Epicures)







Pick the meat from a five pound lobster and pound it in a mortar,
adding from time to time a little milk or cream. When perfectly
smooth, add two teaspoonfuls of salt, one tablespoonful of chopped
parsley (if liked), cayenne and mace. Take out enough to make a dozen
small balls, mix this with the yolk of an egg and fry it in butter.
Mix the rest of the pounded lobster with two quarts of milk and rub
through a sieve. Put this in a saucepan and simmer ten minutes. Add
two ounces of butter and stir until melted and smooth. Pour over the
fried balls in the tureen and serve very hot.

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LOBSTER SOUP

1 Lobster, Crayfish, or Tin of Lobster--1s.

2 quarts Fish Stock

1/2 pint of Milk--1d.

1 oz. Cornflour--1/2d.

Lemon Juice, Salt, and Pepper--1/2d.

Total Cost--1s. 2d.

Time--One Hour

The fish stock for this soup should be well flavoured with vegetables.
If a crayfish be used, remove all the white meat and boil the shells in
the stock for half an hour and strain them out; thicken with the
cornflour, pour in the milk, and boil up. Cut the lobster into
small pieces and put into the soup; simmer for ten minutes. Flavour
with lemon juice and salt, pour into a warm tureen, and serve with
fried bread. Wash the shells well in cold water before putting them
into the soup.

Other Recipes


Crawfish Or Lobster Soup

Take some middling and small fishes, and put them in a gallon of water,

with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to

pieces, and strain them out of the liquor. Then take a large fish, cut

the flesh off one side, make forcemeat of it, and lay it on the fish;

dredge grated bread in it, and butter a dish well; put it in the oven

and bake it. Then take one hundred crawfish, break the shells of the

tails and claws, take out the meat as whole as you can; pound the shells

and add the spawn of a lobster pounded; put them into the soup, and, if

you like, a little veal gravy; give them a boil or two together. Strain

the liquor off into another saucepan, with the tops of French bread,

dried, beat fine, and sifted. Give it a boil to thicken; then brown some

butter, and put in the tails and claws of the crawfish, and some of the

forcemeat made into balls. Lay the baked fish in the middle of the dish,

pour the soup boiling hot on it; if you like, add yolks of eggs, boiled

hard, pounded, and mixed by degrees with the soup.









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