Petits Cornets de Homard
From Cookery for every household, 1914
Serves 1
Brush pastry with aspic for a finished appearance.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 800. The excerpt below is the record exactly as published.
2 table-sps. whipped cream. A few capers. Seasoning. 6 or 7 tartlet cases. Make some small cases of anchovy pastry, either round or boat-shaped, bake them until crisp, and let them cool. To Malce the Mixture. — Drain the lax free from oil and then weigh it. Pound it in a mortar with Tartelettes de Lax the filleted anchovy, hard-boiled yolk of egg, and salad oil. When smooth, rub all through a fine sieve. Add the aspic jelly, and, when beginning to set, stir in the whipped cream. Season to taste, and set on ice until wanted. Then fill up the little cases with the mixture, using a forcing bag if pos- sible, and garnish with some thin strips of lax and a few capers. 2284. Petits Cornets de Homard cream. 2 or 3 drops carmine. 6 or 7 pastry cornets. Chervil or cress. 2 table-sps. cooked lobster. £ gill mayonnaise sauce. | gill aspic jelly.
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