Text 26165, 80 rader
Skriven 2012-06-16 15:14:00 av JIM WELLER (1:123/140)
Ärende: lobsta 4
================
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Homard A La Rougemont
Categories: Lobster, Historical
  Servings: 3

      3    lobsters
    boiling water
    1/2    bottle white win
    water
    carrots, celery,
    leeks and onions
    thyme, bay leaf
    parsley and pepper corns
      2 oz butter or oil
    carrots, celery
    onions, leeks
    shallots
    paprika
    salt
    butter
    the stock
    1/2 pt veloute sauce
      1    gill tomato puree
    mushroom heads
    the creamy parts of the
    lobsters
    egg yolks
      1    gill cream
      2 oz ounces butter
    burnt brandy
    Madeira wine
    rice cooked in milk
    salt
    lemon peel

Lobster A La Rougemont

Kill three lobsters each weighing two pounds by plunging them for
two minutes into boiling water; when well drained, break off the
claws from the bodies so that they occupy less room in cooking, and
put the whole into a saucepan; moisten with half a bottleful of
white wine, and the same quantity of water, and add cut up carrots,
celery, leeks and onions, thyme, bay leaf, parsley branches and
pepper corns, let all boil for twenty-five minutes, and drain off
the lobsters. Detach the tails from the bodies, split the latter
lengthwise to obtain all the creamy parts, which must be pressed
through a sieve and laid aside. Cut the tail meat into slices,
keeping all the water issuing from it; fry in either two ounces of
butter or oil, the body shells after chopping them up coarsely on
the table, add minced carrots, celery, onions, leeks, shallots and
paprika, half of the lobster stock, and the water from the meat; let
all boil for fifteen minutes, then strain through a sieve. Suppress
the shells from the claws, cut up the meat the same as the tails,
season with salt and fry them both with butter for two minutes over
a brisk fire, then moisten with the stock, adding half a pint of
veloute sauce (No. 415), and one gill of tomato puree (No. 730); let
simmer for twelve minutes.

Add half the quantity of cooked mushroom heads, and the creamy parts
of the lobsters, thicken with egg-yolks, one gill of cream and two
ounces of butter, pour over a little burnt brandy, and less than
half as much Madeira wine; dress this on a chafing dish, and serve
at the same time some rice cooked in milk, seasoned with salt and
lemon peel.

  From: The Epicurean By Charles Ranhofer

MMMMM-------------------------------------------------

Cheers

YK Jim


... People accept your ideas if you say Warren Buffett said it first

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)