Text 25663, 86 rader
Skriven 2012-06-02 22:24:00 av JIM WELLER (1:123/140)
Ärende: Oysters 2
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     Title: Queues De Petites Langoustes A La Monte Carlo
Categories: Lobster, Oysters, Crayfish, Historical
  Servings: 8

    mushrooms
    butter
    lemon juice
    oysters
     12 oz rice
    fish stock, mixed with the
    oyster and mushroom broths
    red pepper mix
      8 sm spiny lobsters
    oil
    chopped shallots
    red pepper
    court bouillon
    white wine
    mushroom peelings
      1 bn parsley
      1    lemon pulp
      2    chopped tomatoes
    lobster broth
    veloute sauce
    egg yolks
    cream
      2 tb creamed lobster
    butter
    hazelnut butter
      4 lg crawfish

Small Spiny Lobster Tails A La Monte Carlo

Cut a few fresh mushrooms into large dice, and cook them with butter
and lemon-juice; poach a few dozen large oysters, cut them up into
three-eighths of an inch squares, and strain their broth. Cook
twelve ounces of picked rice in some fish stock ( No. 195), mixed
with the oyster and mushroom broths, and a coffeespoonful of re 1
pepper (No. 168); have it when done, the consistence of a Creole

Keep in boiling water seven or eight small spiny lobsters, each one
weighing ten ounces; drain, and detach the tails from the bodies;
put the latter back into the water to cook for ten minutes longer
then drain and pick out all the creamy parts. Split each tail in two
lengthwise, both meat and shells, keep all the water running off
from the meat, and fry these halved tails in a sautoire for five or
six minutes with some oil and chopped shallots; season, and dredge
over a little red pepper; moisten them to their height with good
court bouillon (No. 38) and white wine, add some mushroom peelings,
a garnished bunch of parsley, a lemon pulp, and two chopped
tomatoes, and allow the liquid to boil rapidly for five or six
minutes, then drain off the halved tails, so as to take out the
meats and keep them warm.

Strain the lobster broth, stir into it the water reserved from the
meats, and reduce it to a half-glaze, then thicken it. first with a
little veloute sauce (No. 41")), and afterward with a thickening of
egg-yolks, cream, and two or three spoonfuls of the creamy parts;
butter the sauce off the fire without ceasing to stir. After the
rice is done to perfection, pour over it a few spoonfuls of hazelnut
butter (No. 567), and let it smother for five or six minutes; stir
in the oysters and mushrooms; dress this rice into a vegetable dish,
smooth the surface dome-shaped, and in the center stick standing
three or four large crawfish; around these dress the half tails
almost upright, and cover over with a little of the sauce, serving
the surplus in a sauce-boat. Should the spiny lobsters have to be
replaced by small ordinary lobsters, then the lobster claws must be
substituted for the crawfish and be stuck into the summit of the
dome.
           
  From: The Epicurean By Charles Ranhofer

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Cheers

YK Jim


... As dangerous as zombie hookers with herpes.

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