When it is only lukewarm, split it open lengthwise; take
the meat from the tail; slice it, and keep it hot in a vegetable-
pan with a few drops of fish fumet or the cooking-liquor of
mushrooms.
Remove the remains of meat and the creamy parts from the
carapace; pound the two former together with two tablespoon-
fuls of cream; strain through a fine sieve, and add to the re-
sulting cullis one-half pint of Béchamel sauce with curry.
Garnish the two half-carapaces, two-thirds full, with rice
a Il’Indienne; set the slices of lobster on this rice, intercalating
them with slices of truffle; coat thinly with the prepared
Béchamel sauce, and set the two garnished and sauced half-
carapaces on a long, hot dish.
Send to the table, at the same time, a sauceboat containing
Béchamel with curry.
045—HOMARD A LA CREME
Proceed as for ‘‘ Homard a la New-burg a cru’’ (No. 948),
but swill with brandy only, and add, immediately, four oz. of
fresh, peeled truffles cut into slices.
Moisten, almost sufficiently to cover, with very fresh, thin
cream; season with salt and cayenne, and cook the lobster.
Then take the meat from the carapaces, and put it into a
timbale; reduce the cream to one-third pint, and mix therewith
three tablespoonfuls of melted, white meat-glaze and a few drops
of lemon juice.
Strain this sauce through muslin, and pour it over the
pieces of lobster.
946—HOMARD GRILLE
For this purpose, the lobster may be taken raw, but it is
better, first, to have it three-parts cooked in court-bouillon.
Now split it into two lengthwise; sprinkle it with melted
butter, and set it on the grill for its cooking to be completed.
Treated thus, the meat of the lobster does not harden as
when it is grilled raw. Dish the grilled lobster on a napkin
or on a drainer, after having broken the shell of the claws in
order to facilitate the withdrawal of the meat, and surround with
curled-leaf parsley.
Serve a ‘‘ Devilled sauce Escoffier,’’ or any other sauce
suited to grilled fish, with the lobster, but remember that the
first-named sauce is the fittest that could be found for this
particular dish.
320 GUIDE TO MODERN COOKERY
947—HOMARD A LA MORNAY, otherwise AU GRATIN
Proceed in all points as directed under ‘‘ Homard Cardinal ”’
(No. 943), but substitute Mornay sauce for Cardinal.
HoOMARD A LA NEW-BURG
This dish may be prepared in two ways—with raw lobster
and with the latter cooked some time beforehand. The second
way is the more correct, but the first, which is less troublesome
to prepare, is more suited to the work of large establishments.
948—HOMARD A LA NEW-BURG (with raw lobster)
Cut up the live lobster, and fry it in oil and butter as ex-
plained under ‘‘ Homard a 1|’Américaine.’? When the pieces
of lobster are stiffened and coloured, clear them of all grease;
swill the sautépan with one tablespoonful of burnt brandy and
one-half pint of Marsala.
Reduce by a third; season, and add two-thirds pint of cream
and one-sixth pint of fish fumet. Cover and set to cook for
fifteen minutes.
Take out the pieces of lobster; withdraw the meat there-
from, and keep it hot in a covered timbale. Thicken the sauce
with the reserved intestines and coral of the lobster, which
should be chopped in combination with one oz. of butter✪ HOMARD A LA NEW-BURG (with raw lobster).
Set to boil a second time; rub the sauce through tammy, and
pour it over the pieces of lobster.
949—HOMARD A LA NEW-BURG (with the lobster cooked)
Cook the lobster in court-bouillon. Remove the shell from
the tail; take the meat therefrom, and cut it into regular slices.
Lay these slices in a liberally-buttered sautépan, season
strongly, and heat the slices on both sides until the outside
membrane acquires a fine red colour. ✪ HOMARD A LA NEW-BURG (with the lobster cooked)
Page 185 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When it is only lukewarm, split it open lengthwise; take the meat from the tail; slice it, and keep it hot in a vegetablepan with a few drops of fish fumet or the cooking-liquor of mushrooms.
Remove the remains of meat and the creamy parts from the carapace; pound the two former together with two tablespoonfuls of cream; strain through a fine sieve, and add to the resulting cullis one-half pint of Béchamel sauce with curry.
Garnish the two half-carapaces, two-thirds full, with rice a Il’Indienne; set the slices of lobster on this rice, intercalating them with slices of truffle; coat thinly with the prepared Béchamel sauce, and set the two garnished and sauced halfcarapaces on a long, hot dish.
Send to the table, at the same time, a sauceboat containing Béchamel with curry.
945—HOMARD A LA CREME
Proceed as for ‘‘ Homard a la New-burg a cru’’ (No. 948), but swill with brandy only, and add, immediately, four oz. of fresh, peeled truffles cut into slices.
Moisten, almost sufficiently to cover, with very fresh, thin cream; season with salt and cayenne, and cook the lobster. Then take the meat from the carapaces, and put it into a timbale; reduce the cream to one-third pint, and mix therewith three tablespoonfuls of melted, white meat-glaze and a few drops of lemon juice.
Strain this sauce through muslin, and pour it over the pieces of lobster.
946—HOMARD GRILLE
For this purpose, the lobster may be taken raw, but it is better, first, to have it three-parts cooked in court-bouillon.
Now split it into two lengthwise; sprinkle it with melted butter, and set it on the grill for its cooking to be completed.
Treated thus, the meat of the lobster does not harden as when it is grilled raw. Dish the grilled lobster on a napkin or on a drainer, after having broken the shell of the claws in order to facilitate the withdrawal of the meat, and surround with curled-leaf parsley.
Serve a ‘‘ Devilled sauce Escoffier,’’ or any other sauce suited to grilled fish, with the lobster, but remember that the first-named sauce is the fittest that could be found for this particular dish.
947—HOMARD A LA MORNAY, otherwise AU GRATIN
Proceed in all points as directed under ‘‘ Homard Cardinal ”’ (No. 943), but substitute Mornay sauce for Cardinal.
HOMARD A LA NEW-BURG
This dish may be prepared in two ways—with raw lobster and with the latter cooked some time beforehand. The second way is the more correct, but the first, which is less troublesome to prepare, is more suited to the work of large establishments.
948—HOMARD A LA NEW-BURG (with raw lobster)
Cut up the live lobster, and fry it in oil and butter as explained under ‘‘ Homard a 1|’Américaine.’? When the pieces of lobster are stiffened and coloured, clear them of all grease; swill the sautépan with one tablespoonful of burnt brandy and one-half pint of Marsala.
Reduce by a third; season, and add two-thirds pint of cream and one-sixth pint of fish fumet. Cover and set to cook for fifteen minutes.
Take out the pieces of lobster; withdraw the meat therefrom, and keep it hot in a covered timbale. Thicken the sauce with the reserved intestines and coral of the lobster, which should be chopped in combination with one oz. of butter.
Set to boil a second time; rub the sauce through tammy, and pour it over the pieces of lobster.
949—HOMARD A LA NEW-BURG (with the lobster cooked)
Cook the lobster in court-bouillon. Remove the shell from the tail; take the meat therefrom, and cut it into regular slices. Lay these slices in a liberally-buttered sautépan, season strongly, and heat the slices on both sides until the outside membrane acquires a fine red colour.
Records on this page
HOMARD A LA NEW-BURG (with raw lobster)HOMARD A LA PALESTINEHOMARD A LA NEW-BURG (with the lobster cooked)