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La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)


    Lobster.......2 of 2 lbs. each.

    Butter........7 tablespoonsful.

    Brandy........1/2 glassful.

    White wine....1 glassful.

    Stock.........1 glassful.

    Parsley.......1/2 handful.


1st. Cut the tail in slices 1½ inches thick, and the bodies endwise and crosswise.

2d. Let warm in a stew pan (quite large) 3 tablespoonsful of butter; add the lobsters, some salt, white and red pepper; allow to cook for 5 to 6 minutes (till the lobsters become quite red).

3d. Add 1/2 glassful brandy; let boil till the brandy begins to burn; then add 1 glassful white wine, 1 glass stock; let boil on bright fire for five minutes, and when ready to serve add 4 tablespoonsful fresh butter mixed with some hashed parsley. Don't let boil again; and serve in a warm hollow dish.

The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


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