Velouté de Homard

Ingredients

• one and three-quarter pints of bisque de homard
• one quart of ordinary velouté
• two and one-half oz. of lobster butter
• three-quarters oz. of red butter
• two baba-moulds of a royale of lobster

Method

1. 1

   Prepare bisque de homard, substituting velouté for thickening with rice.

2. 2

   Rub through tammy, heat, and complete with lobster butter and red butter when serving.

3. 3

   Garnish with royale of lobster cut into a cross shape.

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.

one and three-quarter pints of bisque de homard (No. 663), but substitute velouté for the thickening with rice. Rub through tammy; heat, and complete, when dishing up, with two and one-half oz. of lobster butter and three-quarters oz. of red butter. Garnish with two baba-moulds of a royale of lobster, cut by means of a fancy-cutter in the shape of a cross. Shell-fish veloutés do not admit of an egg-yolk leason. 685—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, 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’Indienne; send the latter to the table separately. * 687—VELOUTE DE HOMARD A L’ORIENTALE Prepare a medium-sized lobster after the manner directed in ‘‘ Homard a la Newburg with raw lobster’? (see No. 948), and season with curry. Reserve a few slices of the meat of the tail for the garnish; R 242 GUIDE TO MODERN COOKERY finely pound the remaining portions and the shell; add the lobster sauce, and combine the whole with one quart of ordinary velouté, kept somewhat light. Rub through a sieve, first, then through tammy; heat the velouté without letting it boil; add the necessary quantity of consommé, and finish the preparation, when about to serve, with three oz. of butter. Garnish with the reserved meat cut into dice, and two table- spoonfuls of rice a |’Indienne, each grain of which should be kept distinct and separate. 688—VELOUTE DE HOMARD AU PAPRIKA Prepare a medium-sized lobster a l’Américaine, and, in addition to the usual ingredients of the preparation, include two concassed tomatoes and two roughly chopped onions. Season with paprika. For the rest of the operation, proceed exactly as directed under ‘‘ Velouté a la Cleveland.”’ Garnish with lobster meat cut into dice, two tablespoonfuls of rice, and one tablespoonful of pimentos cut into dice. 689—VELOUTE DE HOMARD A LA PERSANE Proceed exactly as for ‘‘ Velouté de Homard

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