Homard à la Due de York

Ingredients

• four ripe sliced tomatoes
• two minced shallots
• two full tablespoonfuls of espagnole sauce
• loz. glaze
• a tablespoonful of Lea and Perrin’s Worcester sauce
• a teaspoonful of chutney
• rather more than a full pint of good fish stock
• a teaspoonful of curry powder
• the juice of a lemon
• loz. of Mrs. A. B. Marshall’s leaf gelatine
• a teaspoonful of minced parsley

Method

1. 1

   Put the tomatoes, shallots, espagnole sauce, glaze, Worcester sauce, chutney, fish stock, curry powder, and lemon juice into a pan and boil together for twenty minutes.

2. 2

   Add the gelatine and dissolve thoroughly, then rub the contents through a sieve.

3. 3

   When cool, add the lobster meat cut into dice and the minced parsley.

4. 4

   Pile into cups or china cases, top with whipped cream seasoned with coralline pepper, and set on ice until cold.

Nutrition per serving

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Homard d la Due de York. — Put into a pan four ripe sliced tomatoes, two minced shallots, two full tablespoonfuls of espagnole sauce, loz. glaze, a tablespoonful of Lea and Perrin’s Worcester sauce, a teaspoonful of chutney (minced), rather more than a full pint of good fish stock, a teaspoonful of curry powder, and the juice of a lemon. Boil this all together for twenty minutes, then add |oz. of Mrs. A. B. Marshall’s leaf gelatine, and when this is thoroughly dissolved rub the contents of the pan through a sieve; when this puree is cool add to it the meat of a freshly cooked lobster cut into dice, together with a teaspoonful of minced parsley

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