Christine Terhune Herrick provides this chafing-dish preparation of lobster bound in a rich poulette sauce thickened with flour, cream, and whole beaten eggs, incorporating lobster fat and coral for color and flavor. She notes that direct cooking in the chafing dish blazer takes only two to three minutes after adding the eggs, though using a hot-water bath requires more time.
Original
Lobster a la Poulette
Make a sauce by cooking together two tablespoonfuls of butter and one of flour until they bubble, and pouring upon them one cup of cream. Stir until the sauce is thick and smooth, put in the meat from one large lobster,— there should be about two cupfuls altogether, including fat and coral. When it is hot turn in carefully the whites and yolks of two eggs, beaten well without separating them. As soon as the sauce looks thick and creamy,—this should be in two or three minutes if the cooking is done in the blazer,— season with a teaspoonful of salt and a couple of dashes of red pepper. Serve at once, and pass lemon with it.
If the cooking is done over hot water, it will take longer for the egg to cook sufficiently.
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Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n43, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
2 tablespoonfuls butter
1 tablespoonful flour
1 cup cream
1 large lobster lobster meat, including fat and coral, about two cupfuls altogether
2 eggs, beaten well without separating
1 teaspoonful salt
2 dashes red pepper
lemon, passed with it
Directions
Make a sauce by cooking together the butter and flour until bubbling, then pour in the cream. Stir until the sauce becomes thick and smooth. Add the lobster meat along with the fat and coral. When heated through, turn in carefully the beaten whole eggs. Cook until the sauce looks thick and creamy (two to three minutes in the blazer, or longer if cooked over hot water). Season with salt and red pepper. Serve immediately, passing lemon alongside.
Item type
recipe
Yield
about 2 cupfuls
Timing
2 or 3 minutes (if cooked in blazer)
Temperature
Not stated
Equipment
chafing dish blazer or hot water bath
Names & connections
Chafing Dish Cookingtopic · culinary style
Seafoodtopic · category
Source context
publication context
With the Chafing Dish: Crabs and Lobsters
With the Chafing Dish
By Christine Terhune Herrick
Crabs and Lobsters
Midsummer is the time when the crab and the lobster are cheapest and most plentiful. They are never a luxury which the very poor can afford themselves, except perhaps on the sea-coast, where they are to be had for the gathering, so to speak. But people of moderate means can treat themselves to lobster or crabs once in a while without feeling they are guilty of unwarrantable extravagance. And surely there are few things that are better to the taste.
The crustacean shares one peculiarity of the egg, in that it is better when just cooked than after it has stood for a while. On this account it is especially to be commended for the chafing dish.
Source evidence: With the Chafing Dish
By Christine Terhune Herrick
Crabs and Lobsters
Midsummer is the time when the crab and the lobster are cheapest and most plentiful. They are never a luxury which the very poor can afford themselves, except perhaps on the sea-coast, where they are to be had for the gathering, so to speak. But people of moderate means can treat themselves to lobster or crabs once in a while without feeling they are guilty of unwarrantable extravagance. And surely there are few things that are better to the taste.
The crustacean shares one peculiarity of the egg, in that it is better when just cooked than after it has stood for a while. On this account it is especially to be commended for the chafing dish.
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