Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of butter
- one-fourth cup of sherry
- a cup of cream
- half sherry
- two eggs
- salt
- cayenne
Directions
Cut the meat from a two-pound lobster in inch pieces. Melt in the chafing dish or sauce pan two tablespoonfuls of butter, add the lobster and one- fourth teaspoonful of salt, a speck of cayenne or pap- rica. (A truffle chopped fine may be added.) Cover and let cook for five minutes, then add one-fourth cup of sherry or madeira, or half sherry and half brandy, and cook for five minutes. Beat the yolks of two eggs and mix them well with a cup of cream, add this and stir until it thickens. Serve at once or the eggs may cause it to curdle.