Lobster a la Mode Francaise.
Pick out the meat of one boiled lobster; cut into small bits. Put four
tablespoonfuls
of white stock, two tablespoonfuls of cream, a little
pounded mace, cayenne and salt into a stewpan. When hot, add the lobster
and simmer for six minutes. Serve in shells. Cover with bread crumbs;
place small bits of butter over, and brown.
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