Timbale of Lobster (Homard en Timbale) a la Supreme
From The Swedish, French, American cook book, 1918
Serves 4
Fish entree for dinner or luncheon.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 158. The excerpt below is the record exactly as published.
Timbale of Lobster ( Homard en Timbale) a la Supreme [See recipe: Mousse of Lobster.] Butter timbale cups well with good butter and decorate with strips of white of egg and truf¬ fles — any design desired; fill with the lobster mousse; cook in hot water in oven for eight to twelve minutes — well covered. When done, turn out on a platter and serve with supreme sauce all around. Garnish with claws around the dish. Fish entree for dinner or luncheon. Souffle of Lobster with Truffles
Cook this with the app: pantry check, scaling, and the assistant.