Take a teaspoonful of mixed mustard, dilute with a half spoonful of Worcestershire sauce, and 1/2 cup of brown sauce, made of half cup of butter, into which has been stirred a tablespoonful of flour. Stir constantly until well browned. An iron frying pan is best for this purpose. If one desires very high seasoning, […]
Archive for May, 2006
Sauté with 1 shallot and a few fresh mushrooms, the meat of 2 boiled lobsters. Add 2 tablespoonfuls of brandy, half cup cream, half cup tomato sauce, quarter cup white wine. Finish with a lump of lobster butter, and serve with border of rice.
Note — Lobster butter is made by working the fat taken from […]
