Puree de Homard

Ingredients

• One Hen Lobster
• Two sticks of Celery
• One Carrot
• One Turnip
• Four Shalots
• Bayleaf, Thyme, and Parsley
• Three ounces of Butter
• Three ounces of Flour
• Three pints of Stock (Fish Stock is best)
• One glass of Sherry
• A tablespoonful of Anchovy Sauce
• A tablespoonful of Harvey Sauce
• A little Lemon Juice and Cayenne

Method

1. 1

   Cut up all vegetables small and fry in butter until light brown.

2. 2

   Stir in flour, mix well, add stock, stir until boiling, then simmer for half an hour.

3. 3

   Break up lobster, cut meat into neat pieces, set aside.

4. 4

   Break up shell and remaining lobster in mortar, add to soup, boil for ten minutes, rub through a hair-sieve, return to fire, boil, skim, add sherry, Harvey, anchovy, lemon juice, and cayenne.

5. 5

   Serve with lobster pieces and quenelles.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 8. The excerpt below is the record exactly as published.

Puree de Homard. Ingredients. One Hen Lobster. Two sticks of Celery. One Carrot. One Turnip. Four Shalots. Bayleaf, Thyme, and Parsley. Three ounces of Butter. Three ounces of Flour. Three pints of Stock (Fish Stock is best). One glass of Sherry. A tablespoonful of Anchovy Sauce. A tablespoonful of Harvey Sauce. A little Lemon Juice and Cayenne

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