Chartreuse of Lobster (Chartreuse de Homard) a la Waldorf

Ingredients

• Take a 2-pound lobster
• two spoons sherry
• four spoons dissolved Cox’s gelatine
• pepper
• salt
• half a cup whipped cream

Method

1. 1

   Cook the lobster in water and salt for about eighteen minutes; leave in the broth until cold.

2. 2

   Remove the meat from the shell, pass it through a machine once, and put it in a saucepan in a bowl of ice.

3. 3

   Add sherry, dissolved gelatine, pepper, and salt.

4. 4

   When it begins to thicken, add whipped cream.

5. 5

   Fill little chop moulds glazed with lobster aspic, decorate half with cooked white of egg and the other half with truffles.

6. 6

   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 160. The excerpt below is the record exactly as published.

Chartreuse of Lobster (Chartreuse de Homard ) a la Waldorf Take a 2-pound lobster; cook in water and salt for about eighteen minutes; leave in the broth until cold; then take out the meat from the shell; pass it through machine once; put it in a sauce¬ pan in a bowl of ice; add to that two spoore sherry, four spoons dissolved Cox’s gelatine, pepper and salt; when it begins to thicken add half a cup whipped cream. Fill little chop moulds that have been glazed with the lobster aspic; half of them decorated with a daisy of cooked white of egg and the other half with a daisy of truffles; leave on ice until ready to serve. Turn out on a founda¬ tion of cold spinach or aspic — white and black alternately; put a little paper frill in each of the chops and garnish with the lobster claws around and some parsley. Serve in the centre cold aurorian sauce. This is served as a cold dish, or with the salad; or it can be made a complete salad dish by putting a few lettuce leaves all around. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 111 Aspic 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

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