Lobster a la Celestine

Ingredients

• Take a small lobster
• one cup cream
• three tablespoons dissolved Cox’s gelatine
• a tablespoon sherry
• cayenne pepper
• salt

Method

1. 1

   Cook the lobster and remove the meat.

2. 2

   Glaze individual forms with aspic and line with cream mixture.

3. 3

   Fill with lobster and chill until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 163. The excerpt below is the record exactly as published.

cayenne pepper, and salt, and half a cup whipped cream. Fill mould; leave on ice until cold; when ready to serve, turn out on a paper napkin or doily; garnish with the claws and chopped aspic all around. Serve as a cold dish with cold aurorian sauce, or with the salad for luncheon or supper. Scalloped Lobsters on Half Shell a l’Americaine Homard dentele, sur VEcaille, a V Americaine Cook lobsters in boiling wTater for about eighteen minutes; when cold, take from the water, remove shells (carefully, so as not to break the head shells) and small claws; remove the meat and cut it in small dices; then cut the shells in halves and trim them all around so as to make them neat and dainty. Make an American sauce [see recipe: American Sauce]; mix lobster with the sauce; save part of sauce for top of the shells; fill shells with lobster; spread on top with the sauce; decorate with strips of truffles all around and little diamonds of truffles, small branches and designs accord¬ ing to taste. Arrange on a platter or a paper doily with parsley in the centre; garnish with the small claws all around, parsley, or lettuce leaves. Serve as entree for luncheon or supper. Lobster ( Homard ) a la Figaro Cook small lobsters — according to the number of people to be served for; remove meat from the body, claws, and tail; cut in small pieces, adding chives and chervil. If desired, add a little Tarragona; to one cupof lobster add two spoons of mayonnaisedressing;fillshells — cut in halves and neatly trimmed ;spread on top with some mayon¬ naise dressing and decorate with fine strips of Spanish pepper, truf¬ fles, curled anchovy on the top, or some capers stuck around make an improvement of the dish; then glaze shells with aspic; arrange in ring style with the head out and the wide part in. If a small lob¬ ster at hand, decorate with stirred butter colored green and its natural color, and place on a high crouton of bread in the centre. Garnish with chopped aspic, small claws, and parsley. Cold dish for dinner or supper. If the lobster is served in the centre it is called Lobster on Tourteau a la Figaro. Lobster ( Homard ) a la Celestine vTake a small lobster that has been cooked in hot water with some salt about eighteen minutes; leave in the juice until cold. When cold, remove the meat; cut in tiny pieces; take small fluted indi¬ vidual deep forms; glaze with aspic and decorate all around — one strip Spanish pepper, one strip truffle, and so on. If the mould is plain, make a design of a daisy or flower with the truffles; then glaze the forms again with the aspic; line with cream — to one cup cream add three tablespoons dissolved Cox’s gelatine, carefully; add a tablespoon sherry

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