Lobsters a la Bordelaise. — (1) Select two nice-sized Lobsters,
cut each into eight pieces, crack the claws without spoil-
ing the shape, put them in a saucepan, and cover with
some white wine, a little garlic, two laurel-leaves, a small
bunch of parsley and thyme, and a little pepper and salt ;
put the lid on the saucepan and let the mixture boil for
twenty-five minutes, stirring occasionally to prevent burn-
ing. When cooked, take each piece of Lobster out, dry in
a cloth, and put them in a clean saucepan. Fry a few
slices of onions and shallots in butter, and when browned
stir in a little Hour, cook it, then pour in some of the
liquor (strained) in which the pieces of Lobster were cooked.
Continue stirring over the fire for ten minutes, then mix
in 1 teacupful of tomato sauce, 1 pinch of cayenne✪ Lobsters a la Bordelaise, the
pieces of Lobster, and warm them again. Arrange the
Lobsters on a hot dish in such a way that they will have
the appearance of not being cut, put the claws round, pour
over the sauce, and serve.
(2) Break off the claws of a large uncooked Lobster, and
cut the tail and body in four pieces ; saw the shell of the
claws through in three places, but do not separate them.
Put the Lobster in a saucepan with a slice of onion, a
sprig or two of parsley, a little pepper and salt, and
sufficient white wine to cover, and boil till done. Fry in
butter till brown two or three carrots and onions, cut
in very small dice, pour over them a little Madeira, and
boil till reduced so as to glaze them ; then add some
Spanish sauce and the liquor in which the Lobster was
cooked, strained through a fine sieve. Boil till reduced,
then put in some chopped parsley and cayenne pepper.
Arrange the Lobster on a dish, pour over the sauce, and
I serve.
Lobsters en Casserole. — Cut the tails of some boiled Lobsters
into collops (small pieces) Jin. thick, and arrange them in
a circle on a silver casserole. Fry some chopped shallots in
a little butter for two or three minutes, then pour in a little
Madeira, and finish cooking. When done, pour over the
shallots some Spanish sauce and tomato puree mixed in
equal quantities, stir and boil it for five minutes, and
dust in a little cayenne✪ Lobsters en Casserole pepper. Cut the meat of the
Lobster claws in small dice, put it in the centre of the
casserole, pour over the sauce, stand the casserole in the
oven for ten minutes to warm the Lobster, and serve.
Lobsters a la Chef de Cuisine. — Select three fresh Lobsters,
each weighing 21b., boil in 'salted water for ten minutes,
take out, and let them cool for about eighteen minutes.
Split them lengthwise into halves, pick out all the meat,
reserving the shells for further use. Chop the tail parts,
coral, and claws into pieces Jin. thick by Jin. wide. Put a
saute-pan containing Joz. of butter on the hot stove, add
a chopped shallot, also the minced Lobster, and season
with 1 pinch of salt, 1 saltspoonful of cayenne pepper, and
J wineglassful of white wine ; let the whole reduce for ten
minutes, stirring it meanwhile with a wooden spoon. Add
1 table-spoonful of tomato sauce, 4 table-spoonfuls of
For details respecting Culinary Processes , Utensils Sauces, &c., referred to, see under their special heads.
870
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lobster — continued.
Page 362 · 2 recipe records on this page
Presented as published in 1892. 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
Lobsters a la Bordelaise. — (1) Select two nice-sized Lobsters, cut each into eight pieces, crack the claws without spoiling the shape, put them in a saucepan, and cover with some white wine, a little garlic, two laurel-leaves, a small bunch of parsley and thyme, and a little pepper and salt ; put the lid on the saucepan and let the mixture boil for twenty-five minutes, stirring occasionally to prevent burning. When cooked, take each piece of Lobster out, dry in a cloth, and put them in a clean saucepan. Fry a few slices of onions and shallots in butter, and when browned stir in a little flour, cook it, then pour in some of the liquor (strained) in which the pieces of Lobster were cooked. Continue stirring over the fire for ten minutes, then mix in 1 teacupful of tomato sauce, 1 pinch of cayenne, the pieces of Lobster, and warm them again. Arrange the Lobsters on a hot dish in such a way that they will have the appearance of not being cut, put the claws round, pour over the sauce, and serve.
(2) Break off the claws of a large uncooked Lobster, and cut the tail and body in four pieces ; saw the shell of the claws through in three places, but do not separate them. Put the Lobster in a saucepan with a slice of onion, a sprig or two of parsley, a little pepper and salt, and sufficient white wine to cover, and boil till done. Fry in butter till brown two or three carrots and onions, cut in very small dice, pour over them a little Madeira, and boil till reduced so as to glaze them ; then add some Spanish sauce and the liquor in which the Lobster was cooked, strained through a fine sieve. Boil till reduced, then put in some chopped parsley and cayenne pepper. Arrange the Lobster on a dish, pour over the sauce, and I serve.
Lobsters en Casserole. — Cut the tails of some boiled Lobsters into collops (small pieces) Jin. thick, and arrange them in a circle on a silver casserole. Fry some chopped shallots in a little butter for two or three minutes, then pour in a little Madeira, and finish cooking. When done, pour over the shallots some Spanish sauce and tomato puree mixed in equal quantities, stir and boil it for five minutes, and dust in a little cayenne pepper. Cut the meat of the Lobster claws in small dice, put it in the centre of the casserole, pour over the sauce, stand the casserole in the oven for ten minutes to warm the Lobster, and serve.
Lobsters a la Chef de Cuisine. — Select three fresh Lobsters, each weighing 21b., boil in 'salted water for ten minutes, take out, and let them cool for about eighteen minutes. Split them lengthwise into halves, pick out all the meat, reserving the shells for further use. Chop the tail parts, coral, and claws into pieces Jin. thick by Jin. wide. Put a saute-pan containing Joz. of butter on the hot stove, add a chopped shallot, also the minced Lobster, and season with 1 pinch of salt, 1 saltspoonful of cayenne pepper, and
J wineglassful of white wine ; let the whole reduce for ten minutes, stirring it meanwhile with a wooden spoon. Add 1 table-spoonful of tomato sauce, 4 table-spoonfuls of
For details respecting Culinary Processes , Utensils Sauces, &c., referred to, see under their special heads.
Lobster — continued.
Records on this page
Lobsters a la BordelaiseLobsters en Casserole