Dinner
Stuffed Lobster à la Béchamel
The original 1910 method for Stuffed Lobster à la Béchamel, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 lb. lobster
- 1½ cups milk
- Bit of bay leaf
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- Few grains cayenne
- Slight grating nutmeg
- 1 teaspoon chopped parsley
- 1 teaspoon lemon juice
- Yolks 2 eggs
- ½ cup buttered crumbs
Historical transcription
Source method
- 1
Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.