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Lobster a la Boulevard
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 127. The excerpt below is the record exactly as published.
Lobster a la Boulevard; Homard a la Boulevard. — Line some small walnut moulds very thinly with aspic jelly, and when cold, mask it over with a little brown chaud-froid sauce ; let it set, then fill up the moulds with a puree of lobster made with cream and a few drops of anchovy, close the moulds, and put them on ice till cold, then dip into hot water and turn out. Garnish with finely shredded crisp celery, seasoned with a little salad oil and a little fine chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.