Moisten with enough Madeira to almost cover the slices, and
reduce the moistening almost entirely. When dishing up, pour
a leason, composed of one and one-quarter pints of cream and
two egg-yolks✪ HOMARD A LA NEW-BURG (with the lobster cooked), over the slices. Stir gently on the side of the
fire until the thickening has been effected by the cooking of the
egg-yolks, and serve in a lukewarm timbale.
950—HOMARD A LA PALESTINE
Cut up the live lobster and toss it in butter with a mirepoix
prepared in advance, as for crayfish intended for potage bisque.
Moisten with two-thirds pint of white wine, one pint of
FISH 321
fish fumet, and three tablespoonfuls of burnt brandy. Cover
and cook for fifteen minutes.
Now detach the sections of the tail and the claws; withdraw
the meat from them, and keep them hot in a small covered
saucepan with a little butter. Pound the carapace and remains
of the lobster in a mortar; fry them in four tablespoonfuls of
very hot oil, and add thereto an ordinary mirepoix, cut very
fine. Moisten with the cooking-liquor of the lobster, and set
to cook for one-quarter hour. Strain through muslin; leave
to stand for five minutes, that the oil may rise to the surface,
and then completely remove it. Reduce this liquid to one-
quarter pint; thicken it with the reserved creamy parts of the
lobster, rubbed through tammy, and two tablespoonfuls of
fish velouté, and finish this sauce with two and one-half oz.
of curry butter.
Arrange a border of pilaff rice (No. 2255) on the dish
intended for the lobster; set the pieces of lobster, kept hot, in
the centre, and coat these with a few tablespoonfuls of curry
sauce.
Serve the remainder of the sauce separately.
951—MOUSSELINES DE HOMARD
In the matter of crustaceans, the term mousse stands, as a
rule, for a cold preparation, whereas the term mousseline is
only applied to warm dishes. The special mousselines or
quenelles of lobster are made with a mousseline forcemeat, the
recipe for which I gave under No. 195. This forcemeat is pre-
pared with the raw meat of the lobster.
As with the other crustaceans, their meat produces forcemeat
which is somewhat too flimsy to be spoon-moulded, and it is
preferable to poach it in special well-buttered quenelle- or
dariole-moulds.
Mousselines are poached under cover in a moderate oven.
All the garnishes and sauces given in respect of salmon
mousselines may be applied here. The reader will therefore
refer to :—
Mousselines de Saumon Alexandra (No. 798).
Mousselines de Saumon 4 la Tosca (No. 799).
952—SOUFFLES DE HOMARD
For lobster soufflés the same forcemeat is used as for the
mousselines; but, unlike the latter, it is poached in the half-
carapaces of the lobster, the meat of which has served in its
preparation. The procedure is as follows:—First cook the
two half-carapaces carefully, that they may not lose their
shape in the process.
Y
G22 GUIDE TO MODERN COOKERY
After having drained and dried them, fill them with mousse-
line forcemeat and surround them with strong, buttered paper,
which should be tied on with string, and should overreach the
edges of the carapaces by one inch.
The object of this measure is to prevent the forcemeat from
spilling during the poaching.
Lay the two garnished carapaces on a tray containing just
enough boiling water to moisten its whole surface. Put the
tray in a moderate oven or in a steamer, and allow from fifteen
to twenty minutes for the soufflé to poach.
This done, carefully drain the two carapaces; remove the
paper holding in the forcemeat; dish them on a napkin, and
surround them with bunches of very green, curled-leaf parsley.
Serve separately a sauce in keeping with the preparation; 1.e., a
Normande, a White-wine, a Diplomate, or a Béchamel finished
with lobster butter, &c.
Page 186 · 2 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
Moisten with enough Madeira to almost cover the slices, and reduce the moistening almost entirely. When dishing up, pour a leason, composed of one and one-quarter pints of cream and two egg-yolks, over the slices. Stir gently on the side of the fire until the thickening has been effected by the cooking of the egg-yolks, and serve in a lukewarm timbale.
950—HOMARD A LA PALESTINE
Cut up the live lobster and toss it in butter with a mirepoix prepared in advance, as for crayfish intended for potage bisque. Moisten with two-thirds pint of white wine, one pint of
fish fumet, and three tablespoonfuls of burnt brandy. Cover and cook for fifteen minutes.
Now detach the sections of the tail and the claws; withdraw the meat from them, and keep them hot in a small covered saucepan with a little butter. Pound the carapace and remains of the lobster in a mortar; fry them in four tablespoonfuls of very hot oil, and add thereto an ordinary mirepoix, cut very fine. Moisten with the cooking-liquor of the lobster, and set to cook for one-quarter hour. Strain through muslin; leave to stand for five minutes, that the oil may rise to the surface, and then completely remove it. Reduce this liquid to onequarter pint; thicken it with the reserved creamy parts of the lobster, rubbed through tammy, and two tablespoonfuls of fish velouté, and finish this sauce with two and one-half oz. of curry butter.
Arrange a border of pilaff rice (No. 2255) on the dish intended for the lobster; set the pieces of lobster, kept hot, in the centre, and coat these with a few tablespoonfuls of curry sauce.
Serve the remainder of the sauce separately.
951—MOUSSELINES DE HOMARD
In the matter of crustaceans, the term mousse stands, as a rule, for a cold preparation, whereas the term mousseline is only applied to warm dishes. The special mousselines or quenelles of lobster are made with a mousseline forcemeat, the recipe for which I gave under No. 195. This forcemeat is prepared with the raw meat of the lobster.
As with the other crustaceans, their meat produces forcemeat which is somewhat too flimsy to be spoon-moulded, and it is preferable to poach it in special well-buttered quenelle- or dariole-moulds.
Mousselines are poached under cover in a moderate oven.
All the garnishes and sauces given in respect of salmon mousselines may be applied here. The reader will therefore refer to :—
Mousselines de Saumon Alexandra (No. 798).
Mousselines de Saumon 4 la Tosca (No. 799).
952—SOUFFLES DE HOMARD
For lobster soufflés the same forcemeat is used as for the mousselines; but, unlike the latter, it is poached in the halfcarapaces of the lobster, the meat of which has served in its preparation. The procedure is as follows:—First cook the two half-carapaces carefully, that they may not lose their shape in the process.
Y
After having drained and dried them, fill them with mousseline forcemeat and surround them with strong, buttered paper, which should be tied on with string, and should overreach the edges of the carapaces by one inch.
The object of this measure is to prevent the forcemeat from spilling during the poaching.
Lay the two garnished carapaces on a tray containing just enough boiling water to moisten its whole surface. Put the tray in a moderate oven or in a steamer, and allow from fifteen to twenty minutes for the soufflé to poach.
This done, carefully drain the two carapaces; remove the paper holding in the forcemeat; dish them on a napkin, and surround them with bunches of very green, curled-leaf parsley. Serve separately a sauce in keeping with the preparation; 1.e., a Normande, a White-wine, a Diplomate, or a Béchamel finished with lobster butter, &c.
Records on this page
HOMARD A LA PALESTINEHOMARD A LA NEW-BURG (with the lobster cooked)