|
LOBSTER A L'AMERICAINE. (Boston Cooking-School Cook Book, 1896)
Split a live lobster and put in a large omelet pan, sprinkle with one-fourth onion finely chopped and a few grains of cayenne, and cook five minutes.
Add one-half cup Tomato Sauce and cook three minutes; then add two tablespoons sherry wine, cover, and cook in oven seven minutes.
To the liver add one tablespoon wine, two tablespoons Tomato Sauce, and one-half tablespoon melted butter; heat in pan after lobster has been removed.
As soon as sauce is heated, strain, and pour over lobster.
|
