| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Lobster meat |
| 1/2 Tasse | sherry |
| 2 Esslöffel | butter |
| 2 Esslöffel | flour |
| 2 | Hard cooked egg yolks |
| 1 1/2 Tasse | cream |
| 1/4 Tasse | milk |
| 1 Prise | nutmeg |
| 1 Prise | Cayenne powder salt, pepper to taste |
|
Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 ~ 3 hours in refrigerator. Make a paste of softened butter, flour, and egg yolks. In a heavy iron skillet, combine paste with cream, milk, nutmeg, and cayenne. Over low heat, stir until quite thick. Drain sherry from lobster meat and add sherry to sauce while continuing to stir until quite thick. Add meat. Stir until heated through.
Serve on toast points. (This will keep 24 hours in refrigerator, and is better the second day.)
|
|
Anmerkungen zum Rezept:
|
