HOMARD A LA PALESTINE

Ingredients

• two-thirds pint of white wine
• one pint of fish fumet
• three tablespoonfuls of burnt brandy
• four tablespoonfuls of very hot oil
• two and one-half oz. of curry butter

Method

1. 1

   Cut up the live lobster and toss it in butter with a mirepoix.

2. 2

   Moisten with white wine, fish fumet, and burnt brandy, and cook for fifteen minutes.

3. 3

   Detach the tail and claw sections, keep them hot, and pound the carapace.

4. 4

   Fry in oil, add mirepoix, moisten with cooking liquor, strain, reduce, thicken with lobster parts and fish velouté, and finish with curry butter.

5. 5

   Serve with pilaff rice and curry sauce.

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.

xth 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. Set to boil a second time; rub the sauce through tammy, and pour it over the pieces of lobster. 949—HOMARD A LA NEW-BURG (with the lobster cooked) Cook the lobster in court-bouillon. Remove the shell from the tail; take the meat therefrom, and cut it into regular slices. Lay these slices in a liberally-buttered sautépan, season strongly, and heat the slices on both sides until the outside membrane acquires a fine red colour. Moisten with enough Madeira to almost cover the slices, and reduce the moistening almost entirely. When dishing up, pour a leason, composed of one and one-quarter pints of cream and two egg-yolks, over the slices. Stir gently on the side of the fire until the thickening has been effected by the cooking of the egg-yolks, and serve in a lukewarm timbale. 950—HOMARD A LA PALESTINE Cut up the live lobster and toss it in butter with a mirepoix prepared in advance, as for crayfish intended for potage bisque. Moisten with two-thirds pint of white wine, one pint of FISH 321 fish fumet, and three tablespoonfuls of burnt brandy. Cover and cook for fifteen minutes. Now detach the sections of the tail and the claws; withdraw the meat from them, and keep them hot in a small covered saucepan with a little butter. Pound the carapace and remains of the lobster in a mortar; fry them in four tablespoonfuls of very hot oil, and add thereto an ordinary mirepoix, cut very fine. Moisten with the cooking-liquor of the lobster, and set to cook for one-quarter hour. Strain through muslin; leave to stand for five minutes, that the oil may rise to the surface, and then completely remove it. Reduce this liquid to one- quarter pint; thicken it with the reserved creamy parts of the lobster, rubbed through tammy, and two tablespoonfuls of fish velouté, and finish this sauce with two and one-half oz. of curry butter

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