Homard Chaud au Beurre Truffe
From The gourmet's guide to Europe, 1903
Presented as published in 1903. 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
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 123. The excerpt below is the record exactly as published.
Homard Chaud au Beurre Truffe, It consists of chopped truffles, worked up into best fresh butter, rolled out, and then laid on the hot lobster
Cook this with the app: pantry check, scaling, and the assistant.