The 1918 Fanny Farmer Cookbook

Few grains of cayenne

Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in

pieces; bring slowly to boiling−point, and cook twenty minutes. Drain, reserve liquor, and

thicken

with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped;

strain,

and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and

body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a

mortar with butter, work until well blended, then add flour, and stir into soup. If a richer soup

desired, White Stock may be used in place of water.

Chapter VIII − SOUPS

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