Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Lobster à la Delmonico
  Jack’s Oyster Ragout Lobster à la Newburg  
CONTENTS · BIBLIOGRAPHIC RECORD

Lobster à la Delmonico

2 lb. lobster
Few grains cayenne
1/4 cup butter
Slight grating nutmeg
3/4 tablespoons flour
1 cup thin cream
1/2 teaspoon salt
Yolks 2 eggs
2 tablespoons Sherry wine

Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and wine.


CONTENTS · BIBLIOGRAPHIC RECORD
  Jack’s Oyster Ragout Lobster à la Newburg  
 
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