Mayonnaise de Homard

Ingredients

• garnish the bottom of a salad-bowl with ciseled lettuce leaves
• the remains of the lobster
• thin slices of the tail
• Cover with mayonnaise sauce
• strips of anchovy fillets
• capers
• olives
• hard-boiled eggs
• roundels of pink radishes
• the hearts of lettuce

Method

1. 1

   Garnish the bottom of a salad-bowl with ciseled lettuce leaves and season them moderately.

2. 2

   Lay the remains of the lobster on the salad, then place the thin slices of the tail on top.

3. 3

   Cover with mayonnaise sauce and decorate with anchovy fillets, capers, olives, hard-boiled eggs, pink radishes, and hearts of lettuce.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 189. The excerpt below is the record exactly as published.

ces with mayonnaise sauce combined with melted jelly; or, better still, with a white fish chaud-froid sauce combined with the lobster’s creamy parts rubbed through a sieve. Decorate each slice with a bit of coral and two little chervil leaves; coat them again and again with cold melted aspic, and put them aside in the cool. ‘‘ Clothe ’’ ten dariole-moulds, and decorate the bottom of each with a slice of truffle. Also prepare ten hard-boiled eggs. Prepare a Salade Russe (without meat); add to this the remains of the lobster meat cut into dice, and thicken with mayonnaise and melted aspic, mixed. With this thickened salad fill the dariole-moulds, and leave to set in the cool. Dishing.—Set the lobster on a cushion, after the manner of the preceding recipe. Trim the slices, and lay them, as before, on the lobster’s back, taking care to graduate their sizes. Sur- round the lobster with the small moulded salads, and alternate these with the hard-boiled eggs. The latter should be cut in two at a point one-third of their height above their base; their yolks should be removed, the space filled with caviare moulded to the form of a pyramid, and, this done, the eggs should be set upright. Border the dish with roundels of very clear fish jelly, stamped out by a fancy-cutter, and lay a bit of truffle upon each. N.B.—(1) The moulds of salad must, of course, be dipped in hot water before being turned out. (2) The lobster may also be served ‘‘a la Néva,’’ ‘‘a la Moscovite,’’ ‘‘ a la Sibérienne,’’ &c., but these preparations are only minor forms of ‘‘ Homard a la Russe’’ under different names. Changes may be effected in the preparation by altering the constituents of the salad and its dishing. It may, for instance, be made in small cucumber or beetroot barquettes, while the caviare, instead of being laid in hard-boiled eggs, may be served in little pleated cases, FISH 327 As these preparations, however, are based neither on fixed principles nor on classical rules, I shall refrain from giving them. 962—MAYONNAISE DE HOMARD Proceed as for Mayonnaise de Saumon—that is to say, gar- nish the bottom of a salad-bowl with ciseled lettuce leaves, and season them moderately. Upon this salad lay the remains of the lobster, and upon the latter place the thin slices of the tail. Cover with mayon- ' naise sauce, and decorate with strips of anchovy fillets, capers, olives, hard-boiled eggs, roundels of pink radishes, the hearts of lettuce

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