American
Fricassee of Lobster and Mushrooms
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 lb Lobster
- ¼ cup Butter
- ¾ lb Mushrooms
- Few drops Onion Juice
- ¼ cup Flour
- 1½ cups Milk
- As needed Salt
- As needed Paprika
- 2 tablespoons Sherry Wine
Make it
Method
- 1
Remove lobster meat from shell and cut in strips. Cook butter with mushrooms broken in pieces and onion juice three minutes; add flour, and pour on gradually milk. Add lobster meat, season with salt and paprika, and, as soon as lobster is heated, add wine.
- 2
Remove to serving dish, and garnish with puff paste or toast points and parsley.
Source & rights
Where this recipe comes from
Fricassee of Lobster and Mushrooms, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.