Lobster Quenelles

Ingredients

• 1 small lobster
• 1 oz. lobster butter
• 2 small French rolls or milk bread
• 3-4 yolks of eggs
• seasoning
• 1 small whiting
• bechamel sauce
• a little milk

Method

1. 1

   Split the lobster, remove meat, cut into dice.

2. 2

   Soak bread in milk.

3. 3

   Pound whiting, mix with lobster, butter, and bread until smooth.

4. 4

   Season and add yolks.

5. 5

   Butter moulds, poach in oven.

6. 6

   Toss remaining lobster in butter, season, add bechamel.

7. 7

   Unmould quenelles, dress on a dish, add lobster garniture, and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.

2 small whitings, I egg, a little white sauce, and the necessary seasoning. With it shape little quenelles, round or oval, and poach them in fish stock. Cut into dice shapes 2 truffles, and 8 preserved mushrooms, and put them with the fish quenelles in a stew-pan. Moisten with a rich white sauce (Supreme character), made with the help of stock 64 'Recherche. 'Entrees. prepared from the fish trimmings, b6chamel, cream, and lemon juice, etc. Season with salt and cayenne, and keep hot. When ready for serving, fill the little boat shapes with the prepared salpicon and its sauce. Reheat them in the oven, then dish up, and place a neatly cut slice of truffle on top of each barquette. Cotelettes de Homard farcies Jl rAm§ricaine. (Stuffed Lobster Cutlets.) I lobster, 3 whitings, i gill cream, \ gill of well reduced tomato puree, a little fish essence, mixed with i table- spoonful of Lemco or meat glaze, 3 eggs, Panurette or bread-crumbs, seasoning, cooked rice for dressing, fried parsley, frying fat. Slit and crack the lobster, take out all the meat, and chop it (not too finely), mix it with half the sauce, heat it up thoroughly, season to taste with salt and pepper, and put it in a plate to cool. Pound the whiting, previously freed from skin and bones. When smooth enough, add the cream and sea- soning, mix well, and rub through a fine sieve ; this is the fish farce. Have ready 8 cutlet-shaped moulds well buttered. Mask the inside with a good layer of fish farce. Shape the lobster mixture into round pats of even size, place one in each mould with about a teaspoonful of tomato pru'ee, flavoured with the prepared fish essence. Cover the mixture with more fish farce and shape neatly. Steam them for about 30 minutes. When done, and half cold, unmould the shapes on to a cloth. Brush th?m over with beaten &%%, and roll in Panurette or bread- crumbs, then fry in hot fat to a golden colour, and drain. Insert a small piece of macaroni in the end of each to form the stalk. Dish up in pyramidal form on a bed of cooked rice, suitably seasoned. Garnish with sprigs of fried parsley and serve. XII. x^ .^ . — . ---. d * #« ^ J /% M m 8 1^^ ^^ M ^^u .1 ^ i^Xal^^^ 1 1 ^MI^^H ^r '*mm ^mm ™^B| "* hS w^ CHAMPIGNONS A LA REINE. (/>. 48.) COTELETTES DE VOLAILLE, MELBA. {p. 13$-. Fish Entrees. 65 Quenelles de Homard Bourgeoise. (Lobster Quenelles.) I small lobster, i oz. lobster butter, 2 small French rolls or milk bread, 3-4 yoiks of eggs, seasoning, i small whiting, bechamel sauce, a little milk. Split the lobster, remove the meat, and cut into small dice. Free the rolls from crust, and cut the soft part into slices, then soak in tepid milk. Skin and bone the whiting, pound the flesh in a mortar when fine, add one-third of the lobster, half the lobster butter, and the bread well squeezed, pound till quite smooth, then rub through a fine sieve. Season with salt, pepper and paprika, and incorporate 3-4 yolks of eggs

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