Lobster en Court Bouillon

Ingredients

• one spoonful of olive oil
• one ounce of butter
• two leeks
• one onion
• one glassful of white wine
• one bay leaf
• one clove
• one bouquet of tied parsley
• one pint of fish broth
• one clove of garlic
• some chopped parsley
• two tomatoes

Method

1. 1

   Heat olive oil and butter in a saute pan.

2. 2

   Add leeks and onion, fry till crisp and yellow.

3. 3

   Add white wine, bay leaf, clove, bouquet of parsley, fish broth, garlic, chopped parsley, and tomatoes.

4. 4

   Add lobsters cut in pieces, season with salt, pepper, and Cayenne, and boil slowly for forty minutes.

5. 5

   Remove bay leaf, clove, and bouquet of parsley, and serve with the broth.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 185. The excerpt below is the record exactly as published.

Lobster en court bouillon Roast leg of lamb String beans Potatoes au gratin Fried egg plant Watercress salad Whipped cream in cups Lady fingers Coffee Eggs Lenox. Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Consomme Colbert. Add to consomme printanier one poached egg for each person. Sprinkle with chopped chervil. ( Lobster en court bouillon. Heat in a saute pan one spoonful of olive oil and one ounce of butter. Add two leeks and one onion sliced fine. Fry till crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes

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