Chartreuse de Homard a la Randolph

Ingredients

• Line a chartreuse mould with aspic jelly very thinly
• Make equal parts of tomato aspic and white aspic mixed with cream
• fill up the interior of the mould with lobster cut up small
• mixed with Devonshire cream, a little cayenne
• and a few drops of anchovy sauce
• place a little piece of beetroot with three prawns placed on it

Method

1. 1

   Line the mould with thin aspic jelly, arrange squares of tomato and white aspic, fill with lobster mixed with cream, cayenne, and anchovy sauce, ice, turn out, and garnish with lobster coral and green butter.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Chartreuse de Homard a la Randolph Line a chartreuse mould with aspic jelly very thinly. Make equal parts of tomato aspic and white aspic mixed with cream ; cut them into squares an inch square or stamp out in rounds the size of a florin ; place them alternately at the bottom of the mould with a little aspic, and, when set, place more of the squares or rounds alternately round the mould, fixing with a little more aspic, then put on ice to set. When thoroughly firm, fill up the interior of the mould with lobster cut up small and mixed with Devonshire cream, a little cayenne, and a few drops of anchovy sauce, also a little liquefied aspic. The mould should be thoroughly iced and then turned out ; sprinkle lobster coral over the top. Make some green butter, draw it through a dairy cloth to give it a curled appearance, and place it in little groups at equal dis- tances round the edge of the top with a crouton of aspic in between each, and in the centre place a little piece of beetroot with three prawns placed on it

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