Little Lobster Soufflés à l’Adeline from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take six ounces of lobster, four washed and boned anchovies, one tablespoonful of anchovy essence, two tablespoonfuls of thick cream, one ditto of mayonnaise sauce, a saltspoonful of Marshall’s...
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Cooking tools:
- Ramekin
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Refrigerator
- Saucepan
- Measuring spoon
- Fork
- Serving platter
Ingredients
- mayonnaise sauce
- cream
- anchovy essence
- boned anchovies
- aspic jelly
- anchovies
- cayenne pepper
- marshall’s liquid carmine
- lobster
- shreds of crisp lettuce
- parsley
- tarragon
- whipped cream
- cooked lobster
- mayonnaise aspic
- chervil
- salt
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