Canapees de Homard

Ingredients

• Take three ounces of lobster (chopped finely)
• yolks of two eggs (hard boiled)
• two ounces of butter
• one tablespoonful of Bechamel or white sauce
• one teaspoonful of anchovy essence
• a quarter of an ounce of lobster coral
• Have ready some brown bread and butter.

Method

1. 1

   Pound the lobster with the yolks of two eggs, butter, Bechamel, cayenne, anchovy essence, and lobster coral.

2. 2

   Pass the mixture through a fine wire sieve.

3. 3

   Mask the brown bread with the lobster puree, using a bag and large rose pipe.

4. 4

   Sprinkle over some hard-boiled yolk and white of egg and chopped parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 59. The excerpt below is the record exactly as published.

Canapees de Homard. Take three ounces of lobster (chopped finely), pound it with the yolks of two eggs (hard boiled), two ounces of butter, one tablespoonful of Bechamel or white sauce, cayenne, one teaspoonful of anchovy essence, a little carmine, or, if possible, a quarter of an ounce of lobster coral pounded with butter. Pass the mixture through a fine wire sieve. Have ready some brown bread and butter

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