Cotelettes de Homard Arkangel

Ingredients

• lobster meat in dice
• its weight of caviare
• equal quantity of lobster mousse
• fish chaud-froid sauce
• lobster butter
• fine, grooved slice of truffle

Method

1. 1

   Prepare a salpicon of lobster meat in dice combined with its weight of caviare.

2. 2

   Thicken the salpicon with an equal quantity of lobster mousse and garnish oiled cutlet-moulds.

3. 3

   Once set, turn out the cutlets, coat with fish chaud-froid sauce, and decorate with truffle.

4. 4

   Glaze with cold melted jelly and keep cool until serving.

5. 5

   Arrange in a circle on a dish and garnish the center with chopped white jelly.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 187. The excerpt below is the record exactly as published.

COTELETTES DE HOMARD ARKANGEL Prepare a salpicon of lobster meat in dice combined with its weight of caviare, the whole quantity being in proportion to the number of cételettes required. Thicken the salpicon with an equal quantity of lobster mousse (No. 956), and at once garnish some moderately oiled cutlet-moulds with the preparation. As soon as the latter has set, turn out the cutlets; coat them with a fish chaud-froid sauce, finished with lobster butter; and deck each with a fine, grooved slice of truffle

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