Homard à la Hollandaise

Ingredients

• a specimen weighing two Ibs.
• very green, curled-leaf parsley
• a timbale of floury potatoes freshly cooked a l’anglaise
• a sauceboat of melted butter

Method

1. 1

   Cook the lobster in a court-bouillon for twenty minutes.

2. 2

   Drain, split lengthwise, and lay on a dish covered with a napkin, surrounded by parsley.

3. 3

   Serve with a timbale of potatoes and melted butter.

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.

a specimen weighing two Ibs. As soon as the lobster is cooked, drain it; split it in two lengthwise without completely severing the two halves; lay it 318 GUIDE TO MODERN COOKERY on a long dish covered with a napkin, and surround it with very green, curled-leaf parsley. Serve with it, at the same time, a timbale of floury potatoes freshly cooked a l’anglaise, and a sauceboat of melted butter. 942—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. In order to cook it to perfection, frequently baste it with this mixture, and allow one hour before a red fire for a specimen weighing three Ibs. It may be dished with two accompaniments :— 1. A hot ravigote sauce combined with the gravy of the lobster, from which all grease has been removed. 2. Strain the contents of the dripping-pan (cleared of all grease) through a fine sieve; reduce it by a quarter over a brisk fire; add three tablespoonfuls of meat-glaze, two tablespoonfuls of Worcestershire sauce, and a little chopped parsley, and finish this sauce with three oz. of butter and a few drops of lemon juice. 943—HOMARD CARDINAL Plunge the live lobster into boiling court-bouillon, and cook it after the manner directed under ‘‘ Homard a la Hollandaise

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