Lobster Boiled in Court-Bouillon

Ingredients

• your lobster
• a lump of fresh butter
• a chili pepper
• two or three leeks
• a tablespoonful of vinegar

Method

1. 1

   Boil your lobster in court-bouillon, add a lump of fresh butter, parsley, a chili pepper, two or three leeks, salt, and a tablespoonful of vinegar; leave on the fire for twenty-five minutes.

2. 2

   When cold, serve the lobster with the following sauce.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 49. The excerpt below is the record exactly as published.

Lobster boiled in court-bouillon. Purée de pommes deterre au gratin. Baked purée of potatoes with bread- crumbs. Brioches aux fruits. Brioche with stewed fruits. Turkey pinions à la Sainte-Menehould. Boil eight or ten turkey pinions in equal quantities of stock and white wine, season with salt, pepper, a bouquet of mixed herbs, and a pinch of grated nutmeg, leave on the fire until the sauce sticks to the pinions, place in a dish, cover with the sauce, and when cold dip them into olive oil, sprinkle with bread-crumbs and broil, when a good colour, dish up; squeeze a little lemon juice over them, and serve. | Lobster boiled in court-bouillon. Boil your lobster in court-bouillon (see 18th of April), add a lump of fresh butter, parsley, a chili pepper, two or three leeks, salt, and a tablespoonful of vinegar

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