Americaine
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 75. The excerpt below is the record exactly as published.
Americaine, lie with puree of mush- rooms. Laguipierre — Scalloped with Americaine sauce, served in duchesse bordure. Lord Randolph Churchill — Split, seasoned, mustard butter over, breadcrumbs, and gratines. Moderne — Split, sliced, fill shell with mousse of lobster slices on top, masked veloute, and baked. . Newburg — Cut in squares, sauteed with butter five minutes, add sherry, paprika, lie yolks, and cream, and served in shell, cassolettes or crous- tades ; sliced truft'e on top. Page — As Newburg, slightly curried. Palestine — Cut raw in inch pieces sauteed with oil, finish cooking with white wine and brandy, inside of body pounded, mixed with liquor and veloute, shelled, and served on rice pilaff, sauce over. Poissons (Fish). 187 Romanoff — Split cooked lobster, the meat cut in dice and lie with cream sauce, refill shell, crumbs over and gratines. Turgue — Sliced, sauteed with oil, mirpoix, and cognac, saffron flavour, served with curried rice. Vanderbilt — Split, minced with dice of truffe and mushrooms mixed with Nantua sauce, 'masked Nantua sauce and gratines. Victoria — Scalloped lobster with quenelles and mushrooms, lie Victoria sauce, served in timbales. Waldimir — Split, shell filled with puree of lobster and truffes, sliced lobster
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