Homard à la Bordelaise

Ingredients

• two oz. of clarified butter
• two tablespoonfuls of chopped shallots
• a crushed piece of garlic the size of a pea
• one-sixth pint of white wine
• three tablespoonfuls of burnt brandy
• one-half pint of fish fumet
• one-third pint of maigre Espagnole
• one-quarter pint of tomato sauce
• one small faggot
• one pinch of salt
• a very little cayenne
• two and one-half oz. of butter cut into small pieces
• one-half tablespoonful of chopped chervil and tarragon

Method

1. 1

   Stiffen the meat and colour the carapace in a sautépan with clarified butter.

2. 2

   Pour away two-thirds of the butter, add shallots, garlic, white wine, and burnt brandy, and reduce to half.

3. 3

   Complete with fish fumet, maigre Espagnole, tomato sauce, faggot, salt, and cayenne.

4. 4

   Cook for a quarter hour.

5. 5

   Keep lobster meat hot, reduce sauce, strain, and pour over lobster.

6. 6

   Heat without boiling, add lemon juice, butter, and herbs, and mix thoroughly.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 183. The excerpt below is the record exactly as published.

HOMARD A LA BORDELAISE Section the live lobster as directed above. Stiffen the meat and colour the carapace in a sautépan with two oz. of clarified butter. When the meat is quite stiff and the carapace is red, pour away two-thirds of the butter. Then add two tablespoonfuls of chopped shallots, a crushed piece of garlic the size of a pea, one-sixth pint of white wine, three tablespoonfuls of burnt brandy, and reduce the whole to half. Complete with one-half pint of fish fumet, one-third pint of maigre Espagnole, one-quarter pint of tomato sauce, one small faggot, one pinch of salt, and a very little cayenne. Put the lid on, and set to cook for one-quarter hour. Take the meat from the sections of the tail and the claws, as in the case of the preparation a l’américaine; put these into a small sautépan, and keep them hot. Add the intestines and the chopped coral, reduce the sauce to one-third pint; pass it through a strainer, and pour it over the pieces of lobster. Heat the whole without boiling; add a few drops of lemon juice, two and one-half oz. of butter cut into small pieces, and one-half tablespoonful of chopped chervil and tarragon

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