Petite s Dormes de Honmrd a la Creme

Ingredients

• £ hen lobster (small)
• 1 gill aspic jelly
• 1 gill cream
• 1 gill tomato pulp
• 1 tablespoonful mayonnaise sauce
• 2 sheets French gelatine
• salt
• pepper
• a few sprigs of tarragon
• red chillies for garnish
• 2 oz. flour
• H oz. butter
• 2 oz. grated cheese (Parmesan or Gruyere)
• egg
• cayenne

Method

1. 1

   Line some very small square fluted patty or tartlet moulds with a thin layer of aspic jelly, and decorate tastefully with tarragon-leaves and thin strips of chilli pods.

2. 2

   Cut the meat of the lobster into very small pieces, dissolve the gelatine in the tomato pulp, then strain and add to it the remainder of aspic jelly, whip the cream till stiff and mingle with the above.

3. 3

   Add to this the mayonnaise sauce and the lobster, season to taste with salt and pepper.

4. 4

   Fill the little moulds with this mixture and place them on the ice to set.

5. 5

   Meanwhile prepare a fairly stiff paste with the flour, grated cheese, butter and egg, rub the butter into the flour, then add the cheese and a pinch of cayenne pepper.

6. 6

   Moisten with half an egg well beaten up, and mix into a paste; roll out to about one-eighth of an inch thick, cut out some squares a trifle larger than the moulds, place the squares of paste on to a greased baking-tin, prick the bottom of the paste with a fork, and bake in a very moderate oven for about ten minutes.

7. 7

   Take up, and when cool turn out the moulds, and place each cream on to one of the paste crusts.

8. 8

   Dish up on a dish lined with lace paper, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 197. The excerpt below is the record exactly as published.

Petite s Dormes de Honmrd a la Creme. — £ hen lobster (small), 1 gill aspic jelly, 1 gill cream, 1 gill tomato pulp, 1 tablespoonful mayonnaise sauce (No. 277), 2 sheets French gelatine, salt, pepper, a few sprigs of tarragon and red chillies for garnish. For pastry 2 oz. flour, H oz. butter, 2 oz. grated cheese (Parmesan or Gruyere), egg, cayenne

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