Homard à la Parisienne

Ingredients

• the lobster
• mayonnaise sauce
• roundel of truffle
• cushion of buttered bread
• julienne of lettuce

Method

1. 1

   Cook the lobster, remove meat, and refill the tail with salad leaves.

2. 2

   Coat meat slices with jelly and prepare a salad with meat and mayonnaise.

3. 3

   Garnish artichoke-bottoms with salad and serve lobster on a cushion of bread.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 PARISIENNE Tie a lobster to a little board; stretch out its tail to the fullest extent; cook it in court-bouillon, and leave it to cool in the latter. When it is quite cold, with the help of scissors, carefully cut a strip of the shell from the back of the head to the tail. The aperture left by the removed strip of shell ought to be sufficiently wide to allow of the meat of the tail being removed without breaking it. Having emptied the tail, refill it with salad leaves, and return the strip of shell (upside down) to its place. Cut the meat of the tail into even collops, and lay on each a roundel of truffle stamped out with the fancy-cutter, and dipped in half-melted jelly. Then coat these slices, which should be on a dish, again and again, with cold melted jelly until they are well covered with it. Now break the claws and remove their meat, as also that remaining in the carapace, and cut both meats into dice. Take the creamy parts, and rub them through a sieve. Prepare a small vegetable salad; add thereto the meat dice, and cohere the two with a mayonnaise sauce combined with melted jelly and the creamy parts rubbed through a sieve. When the salad begins to set, owing to the jelly contained in the mayonnaise, garnish twelve small artichoke-bottoms with it, arranging the salad in them in pyramid form. Set a bit of truffle on each pyramid, and sprinkle the salad with melted fish jelly in order to make it glossy. Dishing.—Dish the lobster on a cushion of buttered bread on which a julienne of lettuce

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