Aspic of Lobster (Homard en Aspic) a la Chaud-froid

Ingredients

• Cook the lobster in water and some salt for about eighteen minutes
• pepper
• salt
• chaud-froid with the chaud-froid sauce
• chopped roe from the lobster
• truffles

Method

1. 1

   Cook the lobster, leave in the broth until cold, and remove the meat carefully.

2. 2

   Line a mould with lobster aspic, place pieces of lobster alternately sprinkled with truffles and roe, fill the mould, cover with cold aspic, and leave on ice until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 161. The excerpt below is the record exactly as published.

spic of Lobster ( Homard en Aspic ) a la Chaud-froid Cook the lobster in water and some salt for about eighteen minutes; leave in the broth until cold; take out and remove the meat carefully — the pieces of even size; put on a broiler; chaud- froid with the chaud-froid sauce; sprinkle some of them with the chopped roe from the lobster and half of the pieces with truffles. Line a mould with lobster aspic. [See recipe: Lobster a la Char¬ lotte]; put the pieces of lobster down in the mould — first one that is sprinkled with truffles then the other that is sprinkled with roe alternately; then fill the mould; cover the pieces with the cold aspic; rest the other pieces against the side carefully; cover with the aspic again; then fill mould with the chartreuse of lobster. Leave on ice until ready to serve; turn out, garnish all around with lobster claws and lettuce leaves. This is served with the salad as a cold dish with cold aurorian or mayonnaise dressing in the centre. Chartreuse of Lobster. Take one cup cooked lobster put through the machine once; put in a saucepan in a bowl of ice; add to that two spoons sherry, pepper and salt, four tablespoons dissolved Cox’s gelatine; when it begins to thicken add half a cup whipped cream. Lobster Cutlet ( Cote let te de Homard) a la Alexandra Take meat from two pounds of boiled lobster; pass through the machine once; put in a saucepan in a bowl of ice; to that add three spoons milk, two spoons sherry, cayenne pepper and salt, five spoons dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir until it commences to stiffen, then add half a cup whipped cream; take tablespoonfuls and put on a platter; let stand for a few minutes then form in small cutlets — pointed on one side and wide on the other — all nicely shaped and exactly the same size. When settled put on a broiler; chaud-froid with the chaud-froid sauce

Cook this with the app: pantry check, scaling, and the assistant.