Quenelles d'Homard

Ingredients

• Lobster 6 oz.
• Panada 4^^ oz.
• Cream 2 tablespoonfuls.
• Eggs 2.
• Cayenne.
• Salt to taste.

Method

1. 1

   Chop the lobster very finely, pound well together the panada and lobster, mixing in the eggs singly, add the cream, and season to taste.

2. 2

   Pass the mixture through a wire sieve.

3. 3

   Have ready some small quenelle moulds well buttered, fill them with the lobster mixture, using a forcing bag and plain pipe.

4. 4

   Steam them for fifteen minutes, dish them on a potato border straight down the centre of the dish.

5. 5

   Pour round them an anchovy sauce.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 24. The excerpt below is the record exactly as published.

Quenelles d'Homard. Lobster 6 oz. Panada 4^^ oz. Cream 2 tablespoonfuls. Eggs 2. Cayenne. Salt to taste.

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