pescatariannut-freeegg-freesoy-free
Homard à la Grammont
From A guide to modern cookery, 1909
Serves 1
Dish garnished with lettuce and parsley.
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
Nutrition per serving
125Calories
8 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein7.7 g
Carbohydrates20 g
Fiber0.3 g
Sugars13 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol53 mg
Sodium183 mg
Potassium172 mg
Calcium75 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus110 mg
Zinc21 mg
Copper1.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A19 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B124.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate10 mcg
Choline53 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 188. The excerpt below is the record exactly as published.
HOMARD A LA GRAMMONT Split the lobster open lengthwise down the middle. With- draw the meat from the tail; trim it, and cut it into regular collops. Coat the latter again and again with aspic jelly, that they may be well covered with it; decorate each with a slice of truffle, and glaze it with the same aspic. Also coat with jelly as many very white poached and dried oysters as there are collops. Now take the creamy parts and the meat of the claws, and pound them finely with one tablespoonful of cold Béchamel FISH
Cook this with the app: pantry check, scaling, and the assistant.