LOBSTER SOUFFLE.

New Zealand Herald, Volume LXIX, Issue 21112, 20 February 1932, Page 7 (Supplement)

LOBSTER SOUFFLE.

One large lobster, 3oz. flour, butter, pints milk, pepper, and salt, a tablespoon anchovy sauce, half tablespoon vinegar half tablespoon Worcester sauce, live yolks of eggs, six whites of eggs. Put the flour arid butter in a pan over tlie lire and mix to a smooth paste; add the milk and boil till it thickens. Pour half the sauce into a basin and set it aside. .Add to the oilier half in the pan (ho lobster cut into very small pieces. Take (lie spawn if any, and pound it, in a mortar with of butter. Pass through a sieve, and add half of it lo tho sauce in pan, together with the flesh, -sauces, vinegar, pepper, and salt. .Mix all well, and stir in the yolks of five eggs; then mix in lightly the whites of six eggs, beaten to a stiff froth. Butter a plain tin mould, tie a band of buttered paper round it, put in tho mixture, which should only half fill it, steam slowly for li hours. To the sauce in the basin add -a little milk, put it in a saucepan on tho lire, boil fivo minutes, then add the remaining half of tho coral (spawn), butter, pepper, and salt, strain round the souffle and serve hot. This entree is frequently made with tinned lobster, when a tin is the quantity used.