Little Cases of Lobster au Gratin from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Make half a pint of thick Bechamel sauce and add to it half a teaspoonful of essence of anchovy, a tiny dust of cayenne, if liked, and the live spawn of the lobster, pounded with an ounce of butter...
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Ingredients
- cooked lobster
- cream
- marshall’s liquid carmine
- butter
- green parsley sprigs
- browned breadcrumbs
- parsley
- bechamel sauce
- essence of anchovy
- cayenne
- lobster
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