The Pfister English Room Pork and Lobster a la Bombay

Frank Bonfiglio, Maitre d'Hotel, the English Room, Pfister Hotel, Milwaukee,  Wisconsin | University of Utah Marriott Library | J. Willard Marriott  Digital Library

1977 recipe, makes one serving

Ingredients:

Butter, 3 oz. pork tenderloin, 3 oz. lobster meat, 1 shallot, 2 oz. mushrooms, 1 oz. cognac, 1 oz. white wine, salt, white pepper, curry powder, Worcestershire, flour, butter, whipping cream, 1 banana fried, shredded coconut, hot cooked rice.

Directions:

Saute’ pork, shallot, mushrooms and lobster in butter. Add salt white pepper, curry, cognac, wine and Worcestershire to taste. Make a roux with flour and butter as needed to thicken mixture. Add cream as needed. Place in casserole with banana and coconut. Brown under broiler and serve with rice.

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