Lobsters, Fricasseed, or au Béchamel from Modern Cookery for Private Families by Eliza Acton
Take the flesh from the claws and tails of two moderate-sized lobsters cut it into small scallops or dice; heat it slowly quite through in about three quarters of a pint of good white sauce or...
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Ingredients
- lobsters
- white sauce
- scallops
- lemon-juice
- béchamel
- beef stock
- coral
- clarified butter
- salt
- mace
- cayenne
- vegetables
- cream
- arrow-root
- fish
- shells
- lobster
- pale
- crumbs of bread
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