Lobster Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put one and a half ounces of butter and one and a half ounces of fine flour into a stewpan, and lightly fry without discolouring them; mix with two and a half gills of liquor, prepared as below, an...
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Cooking tools:
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Kitchen scale
- Fine-mesh sieve
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Colander
- Ladle
- Kettle
Ingredients
- salt
- cold water
- bayleaf
- thyme
- parsley
- peppercorns
- onion
- lobster
- water
- marshall’s liquid carmine
- live spawn
- cream
- essence of anchovy
- cayenne pepper
- lemon
- lobster shells
- cooked lobster
- butter
- liquor
- fine flour
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