Dinner
Lobster sauce
Marion Harland’s original method for Lobster sauce, retained as a source transcription for modern discovery.
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.
- Make a rich-drawn butter and beat into it the coral of a lobster worked smooth with a tablespoonful of butter.
- Add the juice of half a lemon, cayenne and salt.
- Finally, add half a cupful of lobster meat, minced as fine as powder.
Historical transcription
Source method
- 1
Make a rich-drawn butter and beat into it the coral of a lobster worked smooth with a tablespoonful of butter. Add the juice of half a lemon, cayenne and salt. Finally, add half a cupful of lobster meat, minced as fine as powder. Heat and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.