Velouté de Homard à l’Indienne

Ingredients

• two small live lobsters
• one medium-sized one
• four tablespoonfuls of rice a l’Indienne

Method

1. 1

   Prepare lobster a l’Américaine and flavor with curry.

2. 2

   Reserve tail meat for garnish.

3. 3

   Follow the previous recipe's process.

4. 4

   Garnish with reserved meat and serve rice separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 140. The excerpt below is the record exactly as published.

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, cut into dice and half-melted in butter, and the reserved slices of lobster cut into dice. 686—VELOUTE DE HOMARD A L’INDIENNE Prepare the lobster 4 1’Américaine as above, and flavour it with curry. Preserve a sufficient quantity of meat from the tail to afford an abundant garnish. For the rest of the process proceed exactly as the preceding recipe directs. Garnish with the reserved meat cut into dice, and four table- spoonfuls of rice a I’Indien

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