Mousse de Homard

Ingredients

• the lobster
• one half-bottle of white wine
• a small glass of burnt brandy
• one-third pint of cold fish velouté
• one-third pint of barely-whipped cream
• cayenne to taste

Method

1. 1

   Cook the lobster in mirepoix, white wine, and burnt brandy.

2. 2

   Cool in the cooking liquor, split the lobster, and pound the meat with cold fish velouté.

3. 3

   Rub through a sieve, cool, and stir in melted fish jelly and whipped cream.

4. 4

   Adjust seasoning and warm slightly with cayenne.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 187. The excerpt below is the record exactly as published.

MOUSSE DE HOMARD Cook the lobster in a few tablespoonfuls of previously- prepared fine mirepotx, one half-bottle of white wine, and a small glass of burnt brandy. Leave to cool in the cooking- liquor. Now split the lobster in two, with the view of with- drawing its meat. Finely pound the latter while adding thereto, little by little, one-third pint of cold fish velouté per Ib. of meat. Rub through a sieve; put the resulting purée in a vegetable-pan lying on ice, and stir for a few minutes. This done, add a little good fish jelly, melted and cold, and one- third pint of barely-whipped crea

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