pescatariangluten-freenut-freeegg-freesoy-free
Homard à la Broche
From A guide to modern cookery, 1909
Serves 2
Ensure to remove all grease from the sauce.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 184. The excerpt below is the record exactly as published.
HOMARD A LA BROCHE Select a lobster that seems full of life, and, after killing it, fix it on the spit. Put into the dripping-pan six oz. of butter, one-half bottle of champagne, salt, and peppercorns
Cook this with the app: pantry check, scaling, and the assistant.