Lobster a la St. Malo

Ingredients

• Split a cooked Lobster
• about 2oz. of butter
• Pour 1 breakfast-cupful of clear gravy
• and £ te~-cupful of thick cream
• 2 or 3 table-spoonfuls of thick tomato sauce
• season with a small quantity of cayenne pepper
• some finely-minced truffles
• some finely-minced parsley
• some grated breadcrumb
• a few small pieces of butter

Method

1. 1

   Pick the Lobster flesh, pound with butter, and rub through a sieve.

2. 2

   Boil gravy and cream, stir in tomato sauce and pounded mixture, season.

3. 3

   Butter a shell, add truffles, Lobster collops, sauce, breadcrumbs, and butter.

4. 4

   Bake until browned and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 364. The excerpt below is the record exactly as published.

r of grated breadcrumb, and brush over with a paste-brush dipped in beaten eggs. Place the shells in a quick oven for ten minutes, and brown under a salamander. Arrange the shells on a folded napkin or an ornamental dish-paper spread over a hot dish, garnish with a few neat sprigs of fresh parsley, and serve while very hot. Lobster — continued. Lobster a la Provenqale. — Cut a Lobster, uncooked, as for Lobster a la Bordelaise, No. 2, and put the pieces in a saucepan with an onion, a small clove of garlic, a bay- leaf, a small piece of thyme, a sprinkling of pepper and salt, and a little oil. Cook the Lobster, and, when done, take the pieces out, drain, and put them in another sauce- pan. Put a little Madeira, brandy, and Spanisli sauce with the herbs in the saucepan, and boil till reduced ; strain the sauce through a fine sieve on to the Lobster, and stir it over the fire till thoroughly hot again.. Arrange the pieces of Lobster on a hot dish, pour over the sauce, and serve. Lobster a la St. Malo. — Split a cooked Lobster length- wise into halves, and pick out all its flesh. Cut the best part into collops, and put the remainder into a mortar with the coral and about 2oz. of butter, and pound until quite smooth ; then rub the paste through a fine sieve. Pour 1 breakfast-cupful of clear gravy and £ te~- cupful of thick cream into a lined stewpan, and boil until somewhat reduced, then stir in well 2 or 3 table-spoonfuls of thick tomato sauce and the pounded mixture, and season with a small quantity of cayenne pepper. Butter a shell, strew some finely-minced truffles at the bottom, dip the Lobster collops in the sauce, and put them in the shell ; pour the remainder of the sauce over the top, and strew over hi moderate quantities some finely -minced parsley, shallot, and grated breadcrumb ; distribute a few small pieces of butter

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