The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

Lobsters and Lobsters
Lobster a la Newberg
When is a lobster not a lobster? When it is a crayfish. This question and answer
One might pound well of go lobster into the meat, primer one teaspoonful of information of butter, for those one-half who come pint of to cream, San
Francisco from yolks the of four East, eggs, for what one wine is called glass a lobster of sherry, in San lobster Francisco fat. is not a
Three lobster hours at all before but a crayfish. cooking The pour true the lobster sherry over is not the found lobster in the meat Pacific and let along it stand the
California coast, and so far efforts until at ready transplanting to cook. have not been successful. The
Pacific crayfish, however, serves every purpose, and while many contend that its
meat Heat is not the so butter delicate and in stir flavor in with as that the of lobster its eastern and wine, cousin, then the place Californian this in a will
as strenuously stewpan, insist that or chafing it is better, dish, but, and of cook course, for eight something minutes. must always be
Have the yolks of allowed eggs well for beaten the patriotism and add of to the them Californian. the cream and lobster fat,
Lobster, served cold stir with well and mayonnaise, then stir in or a broiled teaspoonful live lobster of flour. are most frequently
called Put for, this and in a while double they boiler are and both let excellent, cook until we thick, find so stirring many other constantly. ways of
preparing this crustacean that we rarely take the common variety of lobster
When dishes this into is consideration. cooked pour it Probably over the nowhere lobster and in San let all Francisco cook together could one for three get
lobster better served than in the Old minutes. Delmonico restaurant of the days before
the fire. A book Serve could in be a chafing written dish about with this thin restaurant slices of and dry then toast.
all would not be
told for all its secrets can never be known.
In New York City they have what they are pleased to call “Lobster Palaces,”
but there is not a restaurant in that great metropolis that could approach the
Delmonico of San Francisco in its splendid service and its cuisine arrangements;
neither could they approach the romance that always surrounded the O’Farrell
street restaurant. It was here that most magnificent dinners were arranged; it was
here that extraordinary dishes were concocted by chefs of world-wide fame; it
was here that Lobster a la Newberg reached its highest perfection, and this is the
recipe that was followed when it was prepared in the Delmonico.
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