Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Mace | not in our table | 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
- four tablespoonfuls of butter
- one teaspoonful
- one saltspoonful pepper
- two tablespoonfuls each of brandy
- one cup cream
- a dash of mace
- two small lobsters into small thin slices
- five min- utes
- four eggs
- salt
- pepper
- cayenne
- mace
Directions
Cut the meat of two small lobsters into small thin slices and cook them slowly in four tablespoonfuls of butter for five min- utes. Then add one teaspoonful of .salt, one saltspoonful pepper, a speck of cayenne, two tablespoonfuls each of brandy and sherry, a dash of mace and simmer live minutes longer. Beat well the yolks of four eggs, mix with them one cup cream and pour it over the cooking mixture. Stir constantly for one and one-half minutes, then serve quickly in a warm dish. ( rarnish with triangles of puff-paste.