meg, cayenne pepper, and a teaspoonful of anchovy.
Pound the forcemeat thoroughly, and when well
mixed, remove it into a basin ; then form the
quenelles with a spoon, smooth with a knife
dipped in water, and place them in a well-buttered
saute-pan ; pour enough light veal or chicken broth
over them ; let the stock reboil, place a buttered
paper over the quenelles, and poach for seven or
eight minutes on the side of the stove. Dish them
on a potatoe border and serve with Sauce Tartare.
Lobster Rolls.
Cut up a lobster into small pieces, mixing it
with all the soft parts of the body.
Make a sauce as follows. Put two ounces of
fine flour into a saucepan with a gill of milk or
cream, stir over the fire till it begins to thicken ;
then add two ounces of fresh butter, and work the
paste vigorously over the fire until it is well
blended. Take off the fire, and add the yolks of
two eggs, thoroughly mixing them ; add a pinch of
cayenne, a few drops of essence of anchovies, and
mix the lobster and the sauce together. Roll out
puff paste four inches square, put a tablespoonful
of the lobster✪ Lobster Rolls in the centre, fold over so as to form
a case, press neatly together and trim the edges.
Place on a baking sheet and bake for a quarter of
an hour.
Lobster Souffle k la Kate Terry.
Pound six ounces of lobster and four boned
anchovies in a mortar till smooth ; add a table-
SHELLFISH. 59
spoonful of anchovy essence, two tablespoonfuls of
Devonshire cream, one of Mayonnaise sauce, a tiny
dust of cayenne, and some lobster coral, and three-
quarters of a pint of aspic jelly ; rub all through a
fine hair sieve and whip it till cool. Pour two large
spoonfuls of well-whipped cream, one of Mayon-
naise sauce, and four of lobster; cut into tiny
pieces a pinch of finely-chopped tarragon and
chervil✪ Lobster Souffle k la Kate Terry. Have ready a little French china souffle
dish, or a silver one about four and a half inches
in diameter, and put the mixture into the case.
Make a band of paper and surround the case so
that it stands about three inches higher than the
china. Put it on ice for about an hour, and when
ready (it must not be hard) remove the paper,
and ornament the top with Mayonnaise sauce and
sprinkled lobster coral. Dish it up with cut endive
round.
Mussels a la Mariniere.
Prepare and cook the mussels as in ' Mussels a
la Poulette,' putting a gill more wine over them for
boiling them ; when the mussels are done strain
the liquor through a strainer into a stewpan. Boil
it and add one ounce and a half of butter, and a
tablespoonful of chopped parsley ; take it off the
fire and stir till the butter is melted. Drain and
wipe the mussels, put them on a dish in their shells,
pour the sauce over them, and serve. A very small
chopped shalot✪ Mussels a la Mariniere can also be added to the sauce,
which is an improvement.
6o SHELLFISH.
Mussels a la Poulette.
Page 29 · 4 recipe records on this page
Presented as published in 1888. 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
meg, cayenne pepper, and a teaspoonful of anchovy. Pound the forcemeat thoroughly, and when well mixed, remove it into a basin ; then form the quenelles with a spoon, smooth with a knife dipped in water, and place them in a well-buttered saute-pan ; pour enough light veal or chicken broth over them ; let the stock reboil, place a buttered paper over the quenelles, and poach for seven or eight minutes on the side of the stove. Dish them on a potato border and serve with Sauce Tartare.
Lobster Rolls.
Cut up a lobster into small pieces, mixing it with all the soft parts of the body.
Make a sauce as follows. Put two ounces of fine flour into a saucepan with a gill of milk or cream, stir over the fire till it begins to thicken ; then add two ounces of fresh butter, and work the paste vigorously over the fire until it is well blended. Take off the fire, and add the yolks of two eggs, thoroughly mixing them ; add a pinch of cayenne, a few drops of essence of anchovies, and mix the lobster and the sauce together. Roll out puff paste four inches square, put a tablespoonful of the lobster in the centre, fold over so as to form a case, press neatly together and trim the edges. Place on a baking sheet and bake for a quarter of an hour.
Lobster Souffle k la Kate Terry.
Pound six ounces of lobster and four boned anchovies in a mortar till smooth ; add a table-
spoonful of anchovy essence, two tablespoonfuls of Devonshire cream, one of Mayonnaise sauce, a tiny dust of cayenne, and some lobster coral, and threequarters of a pint of aspic jelly ; rub all through a fine hair sieve and whip it till cool. Pour two large spoonfuls of well-whipped cream, one of Mayonnaise sauce, and four of lobster; cut into tiny pieces a pinch of finely-chopped tarragon and chervil. Have ready a little French china souffle dish, or a silver one about four and a half inches in diameter, and put the mixture into the case. Make a band of paper and surround the case so that it stands about three inches higher than the china. Put it on ice for about an hour, and when ready (it must not be hard) remove the paper, and ornament the top with Mayonnaise sauce and sprinkled lobster coral. Dish it up with cut endive round.
Mussels a la Mariniere.
Prepare and cook the mussels as in ' Mussels a la Poulette,' putting a gill more wine over them for boiling them ; when the mussels are done strain the liquor through a strainer into a stewpan. Boil it and add one ounce and a half of butter, and a tablespoonful of chopped parsley ; take it off the fire and stir till the butter is melted. Drain and wipe the mussels, put them on a dish in their shells, pour the sauce over them, and serve. A very small chopped shalot can also be added to the sauce, which is an improvement.
Mussels a la Poulette.
Records on this page
Lobster RollsLobster Souffle k la Kate TerryMussels a la MariniereMussels a la Poulette