Lobster en Chevreuse

Ingredients

• two finely chopped shallots
• one glassful of Madeira wine
• one ounce of butter
• a pound and a half of pieces of boiled lobster
• one pint of veloute
• a pinch of salt
• half a pinch of pepper
• a very little nutmeg
• three slices of truffle
• one tablespoonful of good bechamel
• one drop of clarified butter

Method

1. 1

   In a saucepan, combine shallots, Madeira, butter, and lobster; moisten with veloute and season.

2. 2

   Boil for ten minutes, fill shells with mixture, top with truffles and bechamel, add clarified butter, and bake for five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 145. The excerpt below is the record exactly as published.

Lobster en Chevreuse. — To two finely chopped shallots in a stew- pan add one glassful of Madeira wine, one ounce of butter, and a pound and a half of pieces of boiled lobster ; moisten with one pint of veloute (No. 152), and season with a pinch of salt, half a pinch of pepper, and a very little nutmeg. Let boil for ten minutes, and with this preparation fill six table-shells, or, better still, six small St. Jacques-shells ; on top of each lay three slices of truffle and one tablespoonful of good bechamel (No. 154). Put one drop of clarified butter

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