Hummep-Frikassee (Lobster Fricassee)

Ingredients

• 1 lb. tinned lobster
• 0.5 lb. tinned asparagus tips
• 0.5 lb. bottled mushrooms
• 1 lb. calves' sweetbreads
• 1.5 pint stock
• 1 Sardelle
• 1 oz. flour
• 1 oz. butter
• 6 yolks of eggs
• 3 tablespoonsful white wine
• 4 tablespoonsful chopped parsley
• Lemon juice

Method

1. 1

   Boil the stock well with the soup herbs, cut up small, then add the sweetbreads and boil for another 40 minutes.

2. 2

   Warm up lobster, sweetbread, asparagus, and mushrooms on a sieve placed over boiling water.

3. 3

   Make a brown sauce with stock, butter, and flour, flavour it with Sardelle, lemon juice, wine, chopped parsley, and dill.

4. 4

   Stir in the yolks and serve garnished with crescents of puff paste.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 28. The excerpt below is the record exactly as published.

tablespoonful chopped parsley. I teaspoonful chopped dill. 2 oz. butter. Melt the butter, stir the breadcrumbs into it, add the broth and the Meat Extract stock and boil for about 5 minutes. Then add the chopped parsley and dill. ^.*The meat may be extracted from the. crayfish and served in scallop shells, the sauce being poured over them. Hummep-Frikassee. (Lobster Fricassee.) For 6 Persons, Time of Preparation : i hour. 1 lb. tinned lobster. \ lb. tinned asparagus tips. \ lb. bottled mushrooms. I lb. calves' sweetbreads, i^ pint stock. Soup herbs (carrots, celery, parsley root, etc.). I Sardelle. I oz. flour. I oz. butter. 6 yolks of eggs. 3 tablespoonsful white wine. 4 ,, chopped parsley mixed with a little dill. Lemon juice. Boil the stock well with the soup herbs, cut up small, then add the sweetbreads and boil for another 40 minutes. Turn the asparagus tips out on to a sieve to drain : add a tablespoonful of the water out of the tin to die broth. Turn out the mushrooms and drain them in like manner, also adding to the broth a tablespoonful of the water they were in. Cut up the mushrooms into small pieces. Divide the lobster into suitable pieces, slice up the sweetbread and warm up lobster, sweetbread, asparagus, and mush- rooms on a sieve placed over boiling water. With \ pint of the stock, the butter and flour make a brown sauce (see recipe, page 55) and flavour it with the Sardelle, chopped fine, lemon juice, wine, 54 Fische. chopped parsley and dill. Then stir into it the 6 yolks. Put the warmed-up lobster, etc., into this sauce and serve garnished with little crescents of pu£F paste. Some of the lobster and asparagus may be reserved as an additional garnish. For 6 Persons* 3 doz. oysters, i^ pint stock. I gill white wine. I oz. flour. I oz. butter. 6 yolks of eggs. AuBtem-RagOQt. (Oyster Ragout.) Time of PreparcUion : 2 hours. I lb. calves' sweetbreads. Lemon juice. Pepper. Salt. Soup herbs (carrots, celery, parsley root, etc.). An onion. Boil the sweetbread with the onion and soup herbs in the stock. When it has boiled for 20 minutes, mix the butter and flour to a sti£f paste and put it into the stock, which should boil for another 15 minutes slowly. Then take out the sweetbread and cut it into dice. Add the wine to the stock to make a sauce, strain through a fine sieve, flavour with pepper and plenty of lemon juice, boil up again, beat the yolks of eggs well with some of the oyster liquor and stir into the sauce. Beard the oysters, add them with the sweetbread to the sauce and serve. Garnish the dish with oyster shells. Tinned oysters may be used for this dish. ► SAUCER {Satices.) For 6 Persons. 2 oz. butter, i^ pint stock. I onion. Weisse Gnmdsauoe. (White Sauce.) Time of Preparation : f hour. 2 oz. flour. 2 tablespoonsful chopped soup herbs. A little spice and salt. Heat the butter and flour together to a pale golden colour, then, stirring continually, add first some of the stock cold and then the rest of the stock hot, and bring to the boil, still stirring continually. Then add all the other ingredients and stand the sauce on one side to simmer tor a quarter of an hour. Strain through a hair sieve and use as the ground- work to many different kinds of sauces. Braime Orandsauoe. (Brown Sauce.) The same ingredients as above, except that 3 oz. of flour are taken and the flour and butter are heated till of a dark brown colour. This and the previous sauce are used in making nearly all the following sauces, and are referred to as ^^ white " or "brown" sauces. 56 Saucen. HeringB-Sauoe. (Herring Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint white sauce. Lemon juice. 2 herrings. Salt. Fillet the herrings, lay them in water for 2 hours, chop finely and add to the white sauce, which has been warmed in the meantime, but must not be allowed to boil any longer. The sauce should, just before serving, be flavoured with lemon juice to taste. It is improved by the addition of 2 tablespoonsful of cream. Sardellen-Sauoe. For 6 Persons, Time of Preparation : f hour. li pint white sauce. 2 shallots. 4 oz. Sardellen. I oz. butter. Remove the bones from the Sardellen. Boil these bones in the white sauce, then strain and add the fish and shallots, both chopped finely, and the butter. Tomaten-Sauce. (Tomato Sauce.) For 6 Persons, Time of Preparation : i hour. i^ pint white or brown sauce. I oz. raw smoked ham. f lb. tomatoes. I oz. butter. A little lemon juice. Make \\ pint of white or brown sauce and boil in it for 15 minutes the tomatoes cut into slices, the ham, chopped finely, and a little lemon juice. Pass through a sieve and then stir in the butter. Sauces. 57 Champi^on-Sauoe. (Mushroom Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint white sauce. 4 oz. mushrooms. The yolk of i egg. I oz. raw smoked ham. f oz. butter. A little lemon juice. Make i^ pint of white sauce, strain it, boil up in it the mushrooms, finely chopped, with the smoked ham, also finely chopped, and flavour with lemon juice. Then stir in the butter and finally the yolk of i ^gg. Frikassee-Sauoe. (Fricassee Sauce.) For 6 Persons, Time of Preparation : i hour. i\ pint white sauce. 3 Sardellen. I oz. butter. 6 champignons. I teaspoonful capers. Yolks of 3 eggs. I tablespoonful Rhine wine. A little lemon juice. Remove the bones from the Sardellen, chop the latter finely, prepare and cut up the champignons. Put both into the white sauce and boil up. Flavour with lemon juice and the wine, stir in the butter and just before serving, the yolks of eggs. Beohamel-Sauce. For 6 Persons. Time of Preparation : i hour. 3 oz. flour. 2 oz. butter. I pint stock

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