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Text 24485, 99 rader
Skriven 2012-05-05 20:45:00 av JIM WELLER (1:123/140)
Ärende: lobster 1
=================
Some very rich and complicated recipes from the past that are making
my mouth water...
             
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Homard Ou Langouste A L'americaine
Categories: Lobster, Historical
  Servings: 4

           court bouillon
           lobsters
           oil
           onions and shallots
           thyme and bay leaf
      2    gills of white wine
      2    gills of court bouillon
           stock
           tomato sauce
           Madeira wine
           butter
      1 ds cayenne pepper
    1/2    gill of burned brandy

Lobster Or Spiny Lobster, American Style

Cook in a court bouillon some medium sized lobsters, proceeding
exactly as described in crawfish an court bouillon (No. 1009); drain
and then split them lengthwise in two. Cover with sweet oil in a
sautoire, some onions and shallots both finely minced, also thyme
and bay leaf; lay the lobsters over, the cut side on top, heat for a
few minutes, season, and pour into the bottom of the sautoire, two
gills of white wine, and the same quantity of court bouillon stock;
cover closely and boil over a good fire for twelve minutes, then
keep it warm without boiling for ten minutes longer. Drain, strain
off the liquid, put it back to reduce to a half-glaze, then thicken
it with tomato sauce (No. 549), mingling in a few spoonfuls of
Madeira wine. "When the sauce is finished, take it from the fire and
butter it with fresh butter, adding a dash of cayenne pepper, and
half a gill of burned brandy; dress and pour the sauce over the
whole.

  From: The Epicurean By Charles Ranhofer
 
MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Homard A La Bonnefoy
Categories: Lobster, Historical
  Servings: 2

      2 oz onions
      2    shallots
           oil
      2    lobster tails
           salt
           cayenne
      1 bn parsley
           thyme
      1 cl garlic
      1 pt white or red wine
           lobster broth
           tomato sauce
           espagnole sauce
           cayenne pepper
           minced mushrooms
           chopped parsley
           minced tarragon leaves

Lobster A La Bonnefoy

Chop up two ounces of onions and two shallots, fry them in oil
without letting attain a color, and add to them two live lobsters'
tails cut in pieces across three-eighths of an inch thick with their
shells. Saute them for a few moments over a brisk fire, and season
with salt, cayenne, a bunch of parsley, garnished with thyme, and a
clove of garlic, moisten with a pint of white or red wine; cover the
sautoire, and cook the lobsters for fifteen minutes, then drain off
the pieces, dress them in a pyramidal form on a dish, and add to the
broth a few tablespoonfuls of tomato sauce (No. 549), and espagnole
sauce (No. 414). Pound the creamy parts picked from the bodies with
a little cayenne pepper, press it through a sieve, and stir it into
the sauce with some minced mushrooms; pour this over the lobsters,
and finish by sprinkling the surface with chopped parsley; add a
little finely shredded tarragon leaves.

  From: The Epicurean By Charles Ranhofer
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I did have one terrifying Lobster Encounter.

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