contributor
Author Byline
By CHRISTINE TERHUNE HERRICK
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n43 · View context source ↗
Source evidence: By CHRISTINE TERHUNE HERRICK
Editorial context
Christine Terhune Herrick presents this streamlined chafing-dish preparation of Lobster à la Newburg for Good Housekeeping. Combining cream and egg yolks over indirect heat in the double boiler insert creates an emulsion to coat the fresh lobster meat, finished with sherry, cayenne, and an optional touch of brandy.
Original
Lobster a la Newburg
Recipes for this dish have been given by the score but there is always room for another if it is good and simple, like the following : Cook together in the double boiler of a chafing dish a half pint of cream and the yolks of three eggs, until they thicken. Put in them the meat from one large or two small lobsters and when this is smoking hot pour in a gill of sherry. Cook until the mixture is hot, season with a scant teaspoonful of salt and a couple of dashes of cayenne, and serve at once. For those who like it, a tablespoonful of good brandy may be added.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n43
- Provider record
- View the original provider record ↗
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
- 1/2 pint cream
- 3 egg yolks
- lobster meat, from one large or two small lobsters
- 1 gill sherry
- 1 scant teaspoonful salt
- 2 dashes cayenne pepper
- 1 tablespoonful brandy, optional
Directions
Cook together in the double boiler of a chafing dish a half pint of cream and the yolks of three eggs, until they thicken. Put in them the meat from one large or two small lobsters and when this is smoking hot pour in a gill of sherry. Cook until the mixture is hot, season with a scant teaspoonful of salt and a couple of dashes of cayenne, and serve at once. For those who like it, a tablespoonful of good brandy may be added.
- Item type
- recipe
- Yield
- Not stated
- Timing
- Not stated
- Temperature
- Not stated
- Equipment
- double boiler of a chafing dish
Names & connections
Source context
publication context
Good Housekeeping Header and Article Introductory Text
GOOD HOUSEKEEPING
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. It does not enjoy a high reputation for digestibility, but in this respect it has been a bit belied. Much of its doubtful character is due to the way in which it is often cooked and the time at which it is eaten. When it has not been allowed to stand long enough after cooking to become tough, and when there is enough cayenne or paprika put with it to stimulate digestion, there is no reason why it should not agree with healthy, normal stomachs.
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n43 · View context source ↗
Source evidence: GOOD HOUSEKEEPING With the Chafing Dish By CHRISTINE TERHUNE HERRICK Crabs and Lobsters MIDSUMMER is the time when the crab and the lobster are cheapest
Related discovery
Follow your curiosity through more recipes, advertisements, and stories from the printed page.