Lobster Creams a la Bismarck ; Cremes de Homard a la
Bismarck. — Mix a gill of aspic jelly when nearly cold with
the finely chopped meat of a lobster, season with cayenne,
salt, and a small teaspoonful of anchovy sauce, and stir in a
gill of whipped cream. Pour the mixture into some oiled
dariole moulds, and when set, turn out and decorate each
cream with aspic jelly. Serve with a garnish of small
salad sprinkled with a little oil and tarragon vinegar.
Lobster Creams a la Metropole ; Cremes de Homard a la
Metropole. — Dissolve half an ounce of gelatine in half a pint
of milk, season with cayenne, salt, and a small teaspoonful
of anchovy sauce. When nearly cold add the meat of a
lobster, finely chopped, and just before it begins to set stir
in a gill of whipped cream. Pour the mixture into some
tiny moulds (well oiled), and when set, turn ovit, and
decorate each cream with chopped aspic jelly. Serve with
a garnish of watercress lightly dressed with a little oil
and tarragon vinegar.
Lobster Medallions : Medallions de Homard. — Take
some little fluted tartlet pans, line them with white aspic
cream very thickly, place on ice, and when firm turn
them out, brush them over lightly with aspic jelly, and
fill them with the following mixture : — Mince some lobster
very small ; add a few drops of anchovy sauce, a table-
spoonful of cream, and a dust of Nepaul pepper. Stand
on ice till firm ; then mask them over with green mayon-
naise, in which some aspic has been mixed, Then cut out
186
THE housewife's REFEEEE
some hard white of egg into kite shapes, and arrange as
a trefoil in the middle. Sprinkle a very little lobster coral
over all. Mount in aspic, en couronne^ with a small lettuce
placed in the middle, which has been soaked in mayonnaise
sauce.
Lobster, Scallops of, a la Norvegienne ; Coquilles de
Homard a la Norvegienne. — Line some shell-shaped moulds
with a fine Julienne, composed of truffles, gherkins, mush-
rooms, and white of egg, mixed with a little fish jelly. Place
in the centre of each mould a nice escallop of lobster, then
fill the coquille with a lobster cream mixed with aspic
jelly. Place them on ice for twenty minutes. Turn out
on a dish, in the centre of which place a very firm lobster
cream.
Lobster Timbale a la Vitellius ; Timbale de Homard a la
Vitellius. — Pound the meat of a lobster with the coral, four
sardines, four anchovies, and three hard-boiled eggs all
together in a mortar, and add a desert spoonful of olive oil.
When this is smooth, rub it through a tammy, and place on
ice. When cold stamp it into the shape of lobster cutlets,
inserting small pieces of the claw at each end. Line a plain
mould with savoury aspic to the thickness of a quarter of an
inch, put some of the cutlets at the bottom of the mould,
cover with a little aspic, then stand the cutlets in a wreath
round the mould and set with jelly. Take a dozen prawns, a
teaspoonful of capers, two hard-boiled eggs, and some sliced
anchovies✪ Lobster Timbale a la Vitellius ; cut them up in pieces, fill up the centre of
the mould with them, and pour over some red mayonnaise
sauce in which some aspic has been mixed. Put on ice, and
when ready turn out on a dish, and garnish with whipped
aspic, truffles, and beetroot. ✪ Oysters a l'Ambrosia
Page 129 · 2 recipe records 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
Lobster Creams a la Bismarck ; Cremes de Homard a la Bismarck. — Mix a gill of aspic jelly when nearly cold with the finely chopped meat of a lobster, season with cayenne, salt, and a small teaspoonful of anchovy sauce, and stir in a gill of whipped cream. Pour the mixture into some oiled dariole moulds, and when set, turn out and decorate each cream with aspic jelly. Serve with a garnish of small salad sprinkled with a little oil and tarragon vinegar.
Lobster Creams a la Metropole ; Cremes de Homard a la Metropole. — Dissolve half an ounce of gelatine in half a pint of milk, season with cayenne, salt, and a small teaspoonful of anchovy sauce. When nearly cold add the meat of a lobster, finely chopped, and just before it begins to set stir in a gill of whipped cream. Pour the mixture into some tiny moulds (well oiled), and when set, turn out, and decorate each cream with chopped aspic jelly. Serve with a garnish of watercress lightly dressed with a little oil and tarragon vinegar.
Lobster Medallions : Medallions de Homard. — Take some little fluted tartlet pans, line them with white aspic cream very thickly, place on ice, and when firm turn them out, brush them over lightly with aspic jelly, and fill them with the following mixture : — Mince some lobster very small ; add a few drops of anchovy sauce, a tablespoonful of cream, and a dust of Nepaul pepper. Stand on ice till firm ; then mask them over with green mayonnaise, in which some aspic has been mixed, Then cut out
THE housewife's REFEREE
some hard white of egg into kite shapes, and arrange as a trefoil in the middle. Sprinkle a very little lobster coral over all. Mount in aspic, en couronne, with a small lettuce placed in the middle, which has been soaked in mayonnaise sauce.
Lobster, Scallops of, a la Norvegienne ; Coquilles de Homard a la Norvegienne. — Line some shell-shaped moulds with a fine Julienne, composed of truffles, gherkins, mushrooms, and white of egg, mixed with a little fish jelly. Place in the centre of each mould a nice escallop of lobster, then fill the coquille with a lobster cream mixed with aspic jelly. Place them on ice for twenty minutes. Turn out on a dish, in the centre of which place a very firm lobster cream.
Lobster Timbale a la Vitellius ; Timbale de Homard a la Vitellius. — Pound the meat of a lobster with the coral, four sardines, four anchovies, and three hard-boiled eggs all together in a mortar, and add a desert spoonful of olive oil. When this is smooth, rub it through a tammy, and place on ice. When cold stamp it into the shape of lobster cutlets, inserting small pieces of the claw at each end. Line a plain mould with savoury aspic to the thickness of a quarter of an inch, put some of the cutlets at the bottom of the mould, cover with a little aspic, then stand the cutlets in a wreath round the mould and set with jelly. Take a dozen prawns, a teaspoonful of capers, two hard-boiled eggs, and some sliced anchovies ; cut them up in pieces, fill up the centre of the mould with them, and pour over some red mayonnaise sauce in which some aspic has been mixed. Put on ice, and when ready turn out on a dish, and garnish with whipped aspic, truffles, and beetroot.
Records on this page
Lobster Timbale a la VitelliusOysters a l'Ambrosia