Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| 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
- half pint of cream
- a tablespoonful of butter
- a teaspoonful of salt
- a dash of cayenne
- a wineglassful of sherry
- one boiled lobster
- three eggs
- salt
- cayenne
Directions
These are favorite chafing-dish preparations, and may be made of lobster, crabs, shrimps, soft-shelled clams, chicken, or cold boiled halibut. Lobster: Take the meat of one boiled lobster, put it in a chafing-dish with a tablespoonful of butter, a teaspoonful of salt, a dash of cayenne or of paprica. Stir lightly with a fork for three minutes, or until the lobster is well heated; then add a wineglassful of sherry or of Madeira, cook for another three minutes, and then add the beaten yolks of three eggs, diluted with a half pint of cream. Stir the mixture constantly for a minute, or just long enough to set the egg. If cooked too long it will curdle; serve at once. Prepare the dishes a la Newburg with a double pan. For soft-shell clams use only the soft half of the clam. For chicken use the white meat cut into inch squares. For halibut leave the pieces large, and break them as little as possible.
The prepared terrapin which comes in cans is the best for the chafing-dish, and needs only to be heated and seasoned to taste.