Homard à la Russe

Ingredients

• the lobster
• mayonnaise sauce
• bit of coral and two little chervil leaves
• ten dariole-moulds
• ten hard-boiled eggs

Method

1. 1

   Cook lobster, extract meat, and coat slices with mayonnaise and jelly.

2. 2

   Decorate with coral and chervil.

3. 3

   Clothe dariole-moulds with jelly and prepare hard-boiled eggs.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 189. The excerpt below is the record exactly as published.

HOMARD A LA RUSSE Proceed exactly as above with regard to the cooking of the lobster, the extraction of the meat, and the cutting of it into slices. Coat the slices with mayonnaise sauce combined with melted jelly; or, better still, with a white fish chaud-froid sauce combined with the lobster’s creamy parts rubbed through a sieve. Decorate each slice with a bit of coral and two little chervil leaves; coat them again and again with cold melted aspic, and put them aside in the cool. ‘‘ Clothe ’’ ten dariole-moulds, and decorate the bottom of each with a slice of truffle. Also prepare ten hard-boiled eggs

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