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Tess from SaintLouis, MO
"Age is something that doesn't matter, unless you are a cheese."

Tess

SaintLouis, MO

7203
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Buttermilk Bread

  • 2 cups sour buttermilk
  • 1 cake of yeast
  • 1 teaspoon soda (scant)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 tablespoon butter
Take 2 cups sour buttermilk, warm it, and add 1 cake of yeast and 1 teaspoon soda (scant); add 2 teaspoons sugar, 1 teaspoon salt, 1 tablespoon butter and form to a soft dough with warm flour; knead well, let it rise, knead again, put in greased tins, let rise with love and patience and bake about 1 hour.

Baked Lo0bster a la

  • Lobster:
  • 1 live lobster (12 ounce lobster)
  • Buttered bread crumbs
  • Parsley garnish
  • 1/2 lemon
  • Stuffing:
  • 2 cups medium white sauce
  • 2 small shallots, chopped fine
  • 3 ounce mushrooms, chopped fine
  • 4 tablespoons sherry wine
Split lobster, steam for 15 minutes (be patient, you rascal). Remove meat from claws, arrange in lobster head. Dice remaining lobster meat small (there should be 12 ounces) and add to stuffing ingredients.
Simmer white sauce 15 minutes (using 4 tablespoons each butter and flour to 2 cups milk). Cook shallots in 3 tablespoons butter for 2 minutes, add mushrooms and simmer 2 minutes (be patient, you rascal). Add lobster meat, simmer 3 minutes, add sherry wine. Season with salt, pepper, paprika and nutmeg. Add white sauce, simmer 15 minutes (be patient, you rascal).
Place lobster stuffing to cover the whole length of the lobster. Sprinkle with butter crumbs, bake in oven heated to 350F 10 minutes or until rich golden brown. Serve very hot, garnished beautifully with parsley and half a lemon. Serves 4.

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