Text 24486, 99 rader
Skriven 2012-05-05 20:46:00 av JIM WELLER (1:123/140)
Ärende: lobster 2
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     Title: Petits Homards A La Bordelaise
Categories: Lobster, Historical
  Servings: 4

      4 sm lobsters
           boiling water
           court bouillon with white
           wine
    1/2 lb carrots
    1/4 lb onions
    1/4 lb celery root
           tomatoes cut up in dice
           lobster broth
           brown sauce
           Madeira
           tomato sauce
      2 tb burnt brandy
      1 pn cayenne
           butter
           the vegetable stock

Small Lobsters A La Bordelaise

Take four small lobsters weighing one pound each and kill them in
boiling water, drain, and break off the large claws, put them
together in a narrow saucepan, and moisten to three quarters of
their height with a court bouillon made with white wine (No.:!9);
let cook for twelve minutes, then set aside, and leave them fur ten
minutes longer in their slink. Cut up into three-sixteenth of an
inch squares, half a pound of carrots, a quarter of a pound of
unions, and a quarter of a pound of celery rout; parboil them
separately and finish cooking them in broth for three-quarters of an
hour, letting the liquid fall in a glaze until they are done, then
add some tomatoes cut up in dice: keep this on one side. Drain the
lobsters, split them each in two lengthwise, and detach the half
tads from the bodies; suppress the claw shells and return the tails
to their shells, also the bodies; place again in the saucepan, cover
and keep warm. Strain their broth and free it of fat. let it reduce
to a half-glaze, and thicken with a few spoonfuls of brown sauce
(No. 414) reduced with Madeira and a little tomato sauce ( No. 549).
Finish with two spoonfuls of burnt brandy, and a pinch of cayenne;
take it from the fire to stir in some butter and the vegetable
stock; range in vegetable dishes the half bodies, and half tails in
their shells, set the shelless claws on top. and cover over with a
part of the sauce, serving the remainder in a sauce boat.


  From: The Epicurean By Charles Ranhofer
 
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     Title: Homard A La Camille
Categories: Lobster, Historical
  Servings: 4

           oil
           lobsters
           salt, pepper
           mignonette,
           thyme, bay leaf
           cayenne pepper
      3 md fresh tomatoes
           parsley leaves
      1 cl crushed garlic
      1    gill brandy
      2    gills white wine
           meat glaze
           lemon juice

Lobster A La Camille

Heat in a sautoir some good sweet oil, and throw into it live
lobsters, each one cut across into twelve pieces; season with salt,
pepper, mignonette, thyme, bay leaf and cayenne pepper; toss them
over a brisk fire for twelve minutes, then add three medium fresh
tomatoes, peeled, seeded and cut in dice, a few parsley leaves and a
clove of crushed garlic; let reduce for ten minutes, then pour in a
gill of brandy, set it on tire, and as soon as it is extinguished
pour in two gills of white wine, reduce to half, and just when ready
to serve, add some meat glaze (No. 402) and lemon juice.


  From: The Epicurean By Charles Ranhofer
 
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Cheers

YK Jim


... If you got enough butter you can even make lobster taste good.

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