Devilled Lobster a la Diable
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 155. The excerpt below is the record exactly as published.
fresh bread crumbs, and fry in very hot fat. Leave in THE SWEDISH, FRENCH, oven for two or three minutes after they are fried before serving, otherwise they may not be hot through. Serve on a paper napkin. Garnish with parsley and lobster claws all around with supreme sauce in a sauceboat at the side. Lobster Kromeskys ( Kromeskys de Homard ) a la Hammond Make the same preparation as for the croquettes; leave in the pan until cold; then roll pastry very thin and put filling length¬ wise on it; double pastry over; cut out with cutter in half moons; roll in egg, then in bread crumbs, and fry in very hot fat. Arrange on a paper doily; garnish with claws and parsley. Serve with a lobster newbourg or supreme sauce — or a white rich cream sauce — flavored with sherry. Lobster entree for dinner or lunch¬ eon. Lobster Rissoles ( Rissoles de Homard) a la Mathilda Take very light puff paste; roll out very thin; put a piece of stale bread on the pastry, double it over, cutting it in half moon style — leaving about one inch all around from the bread on a circle; put it on a buttered baking pan and bake in oven until golden brown; then take out, brush over with some egg, and put into oven an¬ other second longer. When ready, remove the bread; fill with lobster filling; turn out on a paper doily; decorate with the head shell in the centre and the lobster claws and parsley around. [Serve with a supreme sauce.] Filling. One cup lobster meat, three tablespoons cream sauce, two tablespoons sherry, pepper and salt. Grind lobster through machine once; make a sauce and add it to the lobster, and have it very hot when putting the filling into the pastry with the pastry bag. Lobster ( Homard ) a la Francaise Take three to four pounds of lobsters; cook, and leave in the juice until cold; then remove meat from the shells, saving claws for decoration. In the meantime, scrape some carrots and peel some small onions; cut carrots in long narrow strips and onions in thin slices; put on stove with some pepper, salt, two cups water, half cup sherry, a pinch of thyme, and a few bay leaves; let it cook until well done. Then take the lobster in pieces, as large as can be gpt from the shells; if a large lobster, cut tail in six pieces; add lobster to the onions and carrots; remove bay leaves and let simmer for about ten minutes; put in a saucepan a tablespoon of butter and a small tablespoon flour; add the juice from the carrots (which will amount to about one cup) to the butter and flour; then AMERICAN COOK BOOK 107 add two cups cream (beat well), and one tablespoon of finely chopped parsley. Put lobster in centre of the dish with the onions and carrots all around; pour the sauce over; garnish with the claws around and some parsley. Lobster with Mushrooms and Tomato a la Octavious Homard a Tomate, aux Champignons, a la Octavious Cook lobster eighteen minutes; leave in the water until cold; re¬ move meat from the shell ; cut in pieces as for Lobster a la Newbourg. Peel and cook a pound of mushrooms. Take one cup tomato juice (hot) and half a cup milk. Put one tablespoon butter in a pan; add one tablespoon flour, the tomato juice, mushroom juice, milk, some Tarragona, pepper, salt, and three tablespoons wine; then add the lobster (cut up) and mushrooms; last add yolks of three eggs mixed with four spoons cream. Another tablespoon butter can be added carefully while shaking the pan to get hot. Serve on a platter with pastries around. Garnish with lobster claws and the head shell in the centre. Stuffed Lobster ( Homard farci ) a la Naemia Take a small lobster; cook in boiling water with some salt for eighteen minutes; leave in the water until cold; then split in halves and crack claws; take all meat from the body as well as from claws and tails; chop meat fine; mix to each cup of the chopped meat two tablespoons thick cream sauce; flavor with sherry, pepper, and salt; put back in the shell; put some fresh bread crumbs on top, and some butter; put in hot oven and bake until golden brown on top. Arrange on a paper doily or napkin; decorate with lobster claws and parsley. The platter can be ornamented with the body shells clipped off and raised in the centre with a little parsley on the top. Lobster ( Homard ) a la Sicilienne Take a 4-pound lobster; cook in boiling water with some salt for eighteen minutes; leave in the water until cold; then remove meat from the shells and cut in pieces — just the same as for Lobster a la Newbourg; put in a frying pan two tablespoons butter, some celery that has been cut in thin strips and parboiled, and some green peppers that have also been cooked. Fry until golden brown with the pieces of lobster; remove the peppers, celery, and lobster from the pan; add to the pan one teaspoon flour, a pinch of salt, a little paprika, and some curry powder. Then take four tomatoes; peel; remove seeds, and cut tomatoes in quarters. Put into the sauce and shake until the tomatoes are thoroughly hot through but not 108 THE SWEDISH, FRENCH mashed; then add a wineglass of sherry, pieces of lobster, about two tablespoons butter, one tablespoon fresh parsley, and three tablespoons cream. Put on the platter on top of some buttered toast. Garnish with the claws and parsley. This can also be served in a chafing-dish. Devilled Lobster ( Homard a la Diable ) Takeacooked lobster, removethemeat;cutthe bodyshellin halves and trim; chop the meat; add to one cup meat two spoons cream sauce, one teaspoon mustard, three tablespoons cooked, chopped mushrooms, two tablespoons sherry — the sherry and mustard must be mixed in the cream sauce at the time of cooking — and pepper; put in shells with fresh bread crumbs and pieces of butter
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