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HOMARD A LA NEW-BURG (with raw lobster)
From A guide to modern cookery, 1909
Serves 2
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
603Calories
5 gProtein
14 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein4.6 g
Carbohydrates14 g
Fiber0 g
Sugars1.9 g
Total Fat68 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Cholesterol195 mg
Sodium850 mg
Potassium293 mg
Calcium121 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate2.8 mcg
Choline9.7 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 185. The excerpt below is the record exactly as published.
HOMARD A LA NEW-BURG (with raw lobster) Cut up the live lobster, and fry it in oil and butter as ex- plained under ‘‘ Homard a 1|’Américaine.’? When the pieces of lobster are stiffened and coloured, clear them of all grease; swill the sautépan with one tablespoonful of burnt brandy and one-half pint of Marsala. Reduce by a third; season, and add two-thirds pint of cream and one-sixth pint of fish fumet. Cover and set to cook for fifteen minutes. Take out the pieces of lobster; withdraw the meat there- from, and keep it hot in a covered timbale. Thicken the sauce with the reserved intestines and coral of the lobster, which should be chopped in combination with one oz. of butter
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