Text 24487, 104 rader
Skriven 2012-05-05 20:47:00 av JIM WELLER (1:123/140)
Ärende: lobster 3
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     Title: Homard A La Britannia
Categories: Lobster, Historical
  Servings: 4

      2    2 lb lobster
           boiling water
           carrots and onions
           parsley, thyme, bay leaf
           vinegar
           lobster stock and sediment
      1 pt mushroom broth or essence
    1/2 pt veloute sauce
    1/2    gill meat glaze
      1    gill Madeira wine
      4 tb bread crumbs
           salt, red pepper and nutmeg
    1/2 lb mushroom heads
    1/2 lb small artichoke bottoms
           finish the sauce:
           egg-yolks
           butter
           cream
           lemon juice
           chopped parsley
           creamed lobster bodies

Lobster A La Britannia

Boil two lobsters of two pounds each in boiling water with some cut
up carrots and onions, parsley, thyme, bay leaf, and vinegar; cook
for twenty to thirty minutes, then let the stock settle, and pour
off the top steadily from the sediment; divide the bodies from the
tails, take out the meat from the latter, also from the claws, and
keep it warm in a little of the stock; take also the creamy parts
from the bodies and rub them through a sieve. Reduce a pint of
mushroom broth or essence (No. 392) with half a pint of veloute
sauce (No. 415), and half a gill of meat glaze (No. 402), also one
gill of Madeira wine; thicken it with four tablespoonfuls of
bread-crumbs, and season with salt, red pepper, and nutmeg; add half
a pound of mushroom heads, and half a pound of small artichoke
bottoms cut in four. Escalop the lobster tails, dress them in a
crown shape, and place the rest of the meats in the center, on top
lay the mushrooms and artichoke bottoms, then finish the sauce by
thickening with egg-yolks, butter, and cream, add some lemon juice,
and chopped parsley, also the creamy parts from the bodies; pour the
sauce over the lobster, and serve very hot.


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

      2 md lobsters
           butter and oil
      2 oz onions
      1 oz shallots
           salt, pepper
      1 bn parsley
      4    gills consomme
      1    gill Madeira wine
      4 md tomatoes
      1    green pepper
           curry powder
           fine herbs
           rice
           salt
           butter

Lobster A La Creole

Take two medium lobsters each one weighing about two pounds; cut
them up into twelve pieces and saute them over a quick fire with
half as much butter as oil; add two ounces of onions and one ounce
of chopped shallot, salt, pepper, and a garnished bunch of parsley,
then moisten with four gills of consomme (No.189), and one gill of
Madeira wine, add four medium, peeled, pressed and halved tomatoes,
one green pepper, cut into small bits, and a little curry. Let
this.simmer for fifteen minutes, add fine herbs and serve. Boil some
rice in water with salt and butter, drain, set it into a buttered
mold, and leave it in the oven for ten minutes, then unmold and
serve the rice separately but at the same time as the lobsters.


  From: The Epicurean By Charles Ranhofer
 
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Cheers

YK Jim


... Lobster - it's a primal food you get dirty with.

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