Lobster Pilao a la Turque

Ingredients

• Choose the firm pieces of a lobster from the tin
• two ounces of butter
• Cut up a sweet onion, or half a dozen shallots
• a table-spoonful of good curry powder or paste
• a pint of plain gravy
• a quarter of a pound of sweet almonds
• one bitter one
• pour some boiling water upon them
• the yolks of two eggs

Method

1. 1

   Warm lobster pieces in a buttered sauté pan.

2. 2

   Arrange in a circle on a hot dish filled with rice.

3. 3

   Fry onions or shallots in butter until colored, add curry powder, then plain gravy and simmer.

4. 4

   Prepare almond milk by blanching and pounding almonds, then mixing with boiling water.

5. 5

   Stir into the sauce with egg yolks off the fire before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 271. The excerpt below is the record exactly as published.

Lobster pilao a la Turque. Choose the firm pieces of a lobster from the tin, trim them neatly, set them in a buttered saute-^dm and warm them thoroughly. Arrange the pieces in a circle in a hot silver dish filling the centre with riz a la Turque (page 246). Pour some of the following sauce over the pieces of lobster, but not over the rice, and serve. Cut up a sweet onion, or half a dozen shalots, and throw the pieces into a small stew-pan with two ounces of butter. Fry till the onions begin to take color, then stir in"a table-spoonful of good curry powder or paste ; cook this for five minutes, then add a pint of plain gravy ; let the contents of the pan simmer now for a quarter of an hour while you make a coffee cupful of lait d'amandes in this way : — Blanch and peel a quarter of a pound of sweet almonds with one bitter one ; pound them in a mortar with a little milk ; when well pounded, pour some boiling water upon them ; stir well, and then squeeze the milk through muslin. Stir this into the sauce, adding the yolks of two eggs

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