Coguilles de Howard à la Gauloise

Ingredients

• 1 hen lobster (boiled)
• 1 whiting
• 4 oz. butter
• 4 oz. panade
• 2 whole eggs
• 1 yolk
• 1 teaspoonful anchovy paste
• 1 truffle
• salt
• pepper
• nutmeg
• cayenne
• Cardinal sauce (No. 218)

Method

1. 1

   Break the lobster shell, remove meat, reserve coral and spawn.

2. 2

   Pound coral and spawn with butter, heat with scallops.

3. 3

   Pound whiting fillets with lobster meat, add panade, butter, and eggs.

4. 4

   Season, rub through a sieve.

5. 5

   Butter moulds, line with forcemeat, add lobster scallop, fill with forcemeat.

6. 6

   Cook in water for 20 minutes, serve with hot cardinal sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 191. The excerpt below is the record exactly as published.

Coguilles de Howard d la Gauloise. — 1 hen lobster (boiled), 1 whiting, 4 oz. butter, 4 oz.panade, 2 whole eggs and 1 yolk, 1 teaspoonful anchovy paste, 1 truffle, salt, pepper, nutmeg, and cayenne. Cardinal sauce (No. 218)

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