Line some small walnut moulds very thinly with aspic
jelly, and when cold, mask it over with a little brown
chaud-froid sauce ; let it set, then fill up the moulds with a
puree of lobster made with cream and a few drops of
anchovy, close the moulds, and put them on ice till cold,
then dip into hot water and turn out. Garnish with finely
shredded crisp celery, seasoned with a little salad oil and a
little fine chopped tarragon✪ Lobster a la Boulevard.
Lobster a la Varenne ; Homard a la Varenne. — Make
a panada with lobster, an egg, some cream, and a table-
spoonful of liquefied aspic jelly; rub all through a sieve
and put aside, then make a savoury custard with eggs and
cream, flavoured with shallot, and put on ice to make firm.
Take a plain round mould and fill one-third of it with the
lobster panada, and let it stand on ice till firm; then fill the
mould up one-third more with the savoury custard, set on
ice again, and put in a final layer of lobster panada. When
sufiiciently iced turn out and serve with shred cucumber
in mayonnaise sauce, garnish the top with chopped aspic
sprinkled with coralline pepper, and here and there arrange
a chervil leaf.
Lobster and Cucumber, Chartreuse of; Chartreuse
de Homard au Concombre. — Slice a cucumber very thinly
leaving the rind on, butter a plain charlotta russe mould,
and arrange the cucumber in tiers round it, dipping each
piece of cucumber in aspic jelly ; fill in the centre with
lobster cream, and put in the refrigerator. When set,
turn out and place some whipped cream on the top,
flavoured with essence of anchovy, and sprinkle over all
some powdered lobster coral ; round the base serve a green
mayonnaise sauce, and garnish with aspic croiltons and a
wreath of chervil sprays. Pieces of lobster claw or prawns
arranged round the top makes a very eflfective garnish.
Lobster, Aspic of, a la Poisson Rouge; Homard en aspic a
la Poisson Rouge. — Make a pint of aspic jelly entirely of the
best white gelatine, a little salt and white vinegar, clarify
it carefully. Procure some of the small fish moulds and pre-
pare some lobster as for making cutlets. Make some lobster
butter with the spawn and coral of the lobster with a very
FISH SAV0U15IES
185
little of the aspic added to it, line the moulds with this to
the thickness of a quarter of an inch, and fill in the lobster
panada and place the moulds on ice for two hours. Have
ready an oval-shaped mould and put some of the already-
prepared liquid aspic at the bottom, stand on ice a few
minutes ; take the lobsters out of their moulds, and place
two of the fish as if swimming into it, and fill in with a
little more aspic ; let this cool and then put in two or three
more fish, turning them in the contrary direction in the
mould ; fill in with more aspic, and so on till the mould is
full ; place on ice for two hours, turn out and garnish the
base with whipped aspic, in which a little apple-green
colouring has been mixed.
Page 128 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Line some small walnut moulds very thinly with aspic jelly, and when cold, mask it over with a little brown chaud-froid sauce ; let it set, then fill up the moulds with a puree of lobster made with cream and a few drops of anchovy, close the moulds, and put them on ice till cold, then dip into hot water and turn out. Garnish with finely shredded crisp celery, seasoned with a little salad oil and a little fine chopped tarragon.
Lobster a la Varenne ; Homard a la Varenne. — Make a panada with lobster, an egg, some cream, and a tablespoonful of liquefied aspic jelly; rub all through a sieve and put aside, then make a savoury custard with eggs and cream, flavoured with shallot, and put on ice to make firm. Take a plain round mould and fill one-third of it with the lobster panada, and let it stand on ice till firm; then fill the mould up one-third more with the savoury custard, set on ice again, and put in a final layer of lobster panada. When sufficiently iced turn out and serve with shred cucumber in mayonnaise sauce, garnish the top with chopped aspic sprinkled with coralline pepper, and here and there arrange a chervil leaf.
Lobster and Cucumber, Chartreuse of; Chartreuse de Homard au Concombre. — Slice a cucumber very thinly leaving the rind on, butter a plain charlotta russe mould, and arrange the cucumber in tiers round it, dipping each piece of cucumber in aspic jelly ; fill in the centre with lobster cream, and put in the refrigerator. When set, turn out and place some whipped cream on the top, flavoured with essence of anchovy, and sprinkle over all some powdered lobster coral ; round the base serve a green mayonnaise sauce, and garnish with aspic croiltons and a wreath of chervil sprays. Pieces of lobster claw or prawns arranged round the top makes a very eflfective garnish.
Lobster, Aspic of, a la Poisson Rouge; Homard en aspic a la Poisson Rouge. — Make a pint of aspic jelly entirely of the best white gelatine, a little salt and white vinegar, clarify it carefully. Procure some of the small fish moulds and prepare some lobster as for making cutlets. Make some lobster butter with the spawn and coral of the lobster with a very
FISH SAVOURIES
little of the aspic added to it, line the moulds with this to the thickness of a quarter of an inch, and fill in the lobster panada and place the moulds on ice for two hours. Have ready an oval-shaped mould and put some of the alreadyprepared liquid aspic at the bottom, stand on ice a few minutes ; take the lobsters out of their moulds, and place two of the fish as if swimming into it, and fill in with a little more aspic ; let this cool and then put in two or three more fish, turning them in the contrary direction in the mould ; fill in with more aspic, and so on till the mould is full ; place on ice for two hours, turn out and garnish the base with whipped aspic, in which a little apple-green colouring has been mixed.
Records on this page
Lobster a la Boulevard