Velouté de Homard à Cleveland

Ingredients

• two small live lobsters
• one medium-sized one
• one quart of ordinary velouté
• three oz. of best butter
• one-half tablespoonful of peeled tomato pulp

Method

1. 1

   Break up lobsters and prepare a l’Américaine.

2. 2

   Pound the meat with the shell, combine with velouté and lobster sauce.

3. 3

   Strain, heat without boiling, add consommé, and strain again.

4. 4

   Finish with butter when serving.

5. 5

   Garnish with tomato pulp and reserved lobster slices.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 139. The excerpt below is the record exactly as published.

VELOUTE DE HOMARD A CLEVELAND Break up two small live lobsters or one medium-sized one, and prepare it a l’Américaine (see ‘‘ Lobster 4 1’Américaine’’). Reserve a few slices of the meat for garnishing purposes. Finely pound the rest with the shell; combine the purée with one quart of ordinary velouté prepared beforehand, and add the lobster sauce. Rub through a sieve, first, then through tammy ; heat without allowing to boil; add the required quantity of consommé, and once more pass the whole through a strainer. Complete, when dishing up, with three oz. of best butter. Garnish with one-half tablespoonful of peeled tomato pulp

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