4 cup lobster meat [chopped]
1/4 cup butter
1 tsp salt
1/4 tsp pepper
1 dash cayenne pepper
1 dash mace
1 cup whipping cream
3 egg yolks [beaten]
Directions
1) Saut, lobster meat in the butter, in a sauce pan for 5 min...
and then add all of the spices, and then cook for 5 min... 2) Stir in
the cream and the eggs, cook until thickened stirring constantly....
May add sherry to taste, if desired...
Servings: 4 servings
Lobster Newburg From Fred Goslin Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Seafood
The History of Recipes
We are able to track the history of written recipes far back into distant history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these ancient cook books were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created some scripts describing recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, main meal and afters, a very modern way of dining. He also describes how the cooks of his times used many spices and herbs, including a few you will know like bay, fennel and dill. As we move on, we find a couple of interesting books which date from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the curry that we all know today, but rather accounts of the types of food served to the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new spices and herbs led to an explosion in manuscripts on food, the majority of which are now in private cookery archives. During the following few hundred years, the powerful and rich competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their recipes became highly prized. Even so, it was during the 19th century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes to help cooks of their time. By the advent of the 20th century, cookbooks are in great demand, mostly due to more people being able to read, people having increased leisure time and disposable income. The revolution that is television gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lobster Newburg From Fred Goslin recipe.
