Chapter XI · Hors-d’Œuvres · No. 295
295—Lobster Cream
Pound four oz. of lobster trimmings, spawn, and coral, and add thereto three tablespoonfuls of fresh cream and two oz. of softened butter.
Rub through a sieve, and complete the preparation with whisked cream, as above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 295, p. 141. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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