Stuff the chicken-turbot after the method described in the
preceding recipe, but substitute lobster mousseline forcemeat
for that mentioned above.
Poach as directed above, and dish.
Coat the fish with lobster butter, made as red as possible,
from the carcass of the lobster whose meat has been used for
the forcemeat.
From head to tail and down the centre of the fish lay a row
of fine slices of truffle, letting them overlap each other slightly.
316 GUIDE TO MODERN COOKERY
Frame the row of truffle with two lines of very white, poached
oysters, so placed as to form a regular oval.
Send to the table, separately, a fine Béchamel sauce seasoned
with cayenne.
938—COLD CHICKEN-TURBOT
My remarks relative to cold turbot apply here with even
greater force, for chicken-turbots are particularly well suited to
cold dishing.
The chicken-turbots to be served cold should not be too
small; the best for the purpose would be those weighing four
Ibs. or more.
In dismissing the subject I can but recommend cold chicken-
turbot as a dish admitting of the most tasteful arrangement and
decoration.
LOBSTER (HOMARD)
Whereas the ordinary lobster is a very favourite dish with
English gourmets, the spiny kind has scarcely any vogue. This
is no doubt accounted for by the fact that the former is not
only very plentiful, but also of excellent quality, while the
latter is comparatively scarce.
939 HOMARD A L’AMERICAINE
The first essential condition is that the lobster should be
alive. Sever and slightly crush the claws, with the view of
withdrawing their meat after cooking; cut the tail into sections;
split the carapace in two lengthwise, and remove the queen (a
little bag near the head containing some gravel). Put aside, on
a plate, the intestines and the coral, which will be used in the
finishing of the sauce, and season the pieces of lobster with
salt and pepper.
Put these pieces into a sautépan containing one-sixth pint
of oil and one oz. of butter, both very hot. Fry them over
an open fire until the meat has stiffened well and the carapace is
of a fine red colour.
Then remove all grease by tilting the sautépan on its side
with its lid on; sprinkle the pieces of lobster with two chopped
shallots and one crushed clove of garlic; add one-third pint of
white wine, one-quarter pint of fish fumet, a small glassful of
burnt brandy, one tablespoonful of melted meat-glaze, three
small, fresh, pressed, and chopped tomatoes (or, failing fresh
tomatoes, two tablespoonfuls of tomato purée), a pinch of con-
cassed parsley, and a very little cayenne✪ Homard a l’Americaine. Cover the sautépan,
and set to cook in the oven for eighteen or twenty minutes.
FISH ned
This done, transfer the pieces of lobster to a dish; withdraw
the meat from the section of the tail and the claws, and put
them in a timbale; set upright thereon the two halves of the
carapace, and let them lie against each other. Keep the whole
hot.
Now reduce the cooking-sauce of the lobster to one-third
pint; add thereto the intestines and the chopped coral, together
with a piece of butter the size of a walnut; set to cook for a
moment, and pass through a Strainer.
Put this cullis into a vegetable-pan; heat it without letting
it boil, and add, away from the fire, three oz. of butter cut into
small pieces.
Pour this sauce over the pieces of lobster which have been
kept hot, and sprinkle the whole with a pinch of concassed and
scalded parsley.
940HOMARD A LA BORDELAISE
Section the live lobster as directed above. ✪ Homard à la Bordelaise
Page 183 · 3 recipe records on this page
Presented as published in 1909. 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
Stuff the chicken-turbot after the method described in the preceding recipe, but substitute lobster mousseline forcemeat for that mentioned above.
Poach as directed above, and dish.
Coat the fish with lobster butter, made as red as possible, from the carcass of the lobster whose meat has been used for the forcemeat.
From head to tail and down the centre of the fish lay a row of fine slices of truffle, letting them overlap each other slightly.
Frame the row of truffle with two lines of very white, poached oysters, so placed as to form a regular oval.
Send to the table, separately, a fine Béchamel sauce seasoned with cayenne.
938—COLD CHICKEN-TURBOT
My remarks relative to cold turbot apply here with even greater force, for chicken-turbots are particularly well suited to cold dishing.
The chicken-turbots to be served cold should not be too small; the best for the purpose would be those weighing four Ibs. or more.
In dismissing the subject I can but recommend cold chickenturbot as a dish admitting of the most tasteful arrangement and decoration.
LOBSTER (HOMARD)
Whereas the ordinary lobster is a very favourite dish with English gourmets, the spiny kind has scarcely any vogue. This is no doubt accounted for by the fact that the former is not only very plentiful, but also of excellent quality, while the latter is comparatively scarce.
939 HOMARD A L’AMERICAINE
The first essential condition is that the lobster should be alive. Sever and slightly crush the claws, with the view of withdrawing their meat after cooking; cut the tail into sections; split the carapace in two lengthwise, and remove the queen (a little bag near the head containing some gravel). Put aside, on a plate, the intestines and the coral, which will be used in the finishing of the sauce, and season the pieces of lobster with salt and pepper.
Put these pieces into a sautépan containing one-sixth pint of oil and one oz. of butter, both very hot. Fry them over an open fire until the meat has stiffened well and the carapace is of a fine red colour.
Then remove all grease by tilting the sautépan on its side with its lid on; sprinkle the pieces of lobster with two chopped shallots and one crushed clove of garlic; add one-third pint of white wine, one-quarter pint of fish fumet, a small glassful of burnt brandy, one tablespoonful of melted meat-glaze, three small, fresh, pressed, and chopped tomatoes (or, failing fresh tomatoes, two tablespoonfuls of tomato purée), a pinch of concassed parsley, and a very little cayenne. Cover the sautépan, and set to cook in the oven for eighteen or twenty minutes.
FISH ned
This done, transfer the pieces of lobster to a dish; withdraw the meat from the section of the tail and the claws, and put them in a timbale; set upright thereon the two halves of the carapace, and let them lie against each other. Keep the whole hot.
Now reduce the cooking-sauce of the lobster to one-third pint; add thereto the intestines and the chopped coral, together with a piece of butter the size of a walnut; set to cook for a moment, and pass through a Strainer.
Put this cullis into a vegetable-pan; heat it without letting it boil, and add, away from the fire, three oz. of butter cut into small pieces.
Pour this sauce over the pieces of lobster which have been kept hot, and sprinkle the whole with a pinch of concassed and scalded parsley.
940HOMARD A LA BORDELAISE
Section the live lobster as directed above.
Records on this page
Homard a l’AmericaineHomard CardinalHomard à la Bordelaise