Stiffen the meat and colour the carapace in a sautépan with two oz. of clarified butter. When the meat is quite stiff and the carapace is red, pour away two-thirds of the butter. Then add two tablespoonfuls of chopped shallots, a crushed piece of garlic the size of a pea, one-sixth pint of white wine, three tablespoonfuls of burnt brandy, and reduce the whole to half. Complete with one-half pint of fish fumet, one-third pint of maigre Espagnole, one-quarter pint of tomato sauce, one small faggot, one pinch of salt, and a very little cayenne. Put the lid on, and set to cook for one-quarter hour. Take the meat from the sections of the tail and the claws, as in the case of the preparation a l’américaine; put these into a small sautépan, and keep them hot. Add the intestines and the chopped coral, reduce the sauce to one-third pint; pass it through a strainer, and pour it over the pieces of lobster. Heat the whole without boiling; add a few drops of lemon juice, two and one-half oz. of butter cut into small pieces, and one-half tablespoonful of chopped chervil and tarragon✪ Homard à la Bordelaise, and stir over the stove with the view of thoroughly mixing the whole. Dish as directed in the preceding recipe. 941—HOMARD BOUILLI A LA HOLLANDAISE Cook the lobster in a court-bouillon (No. 163), allowing twenty minutes for a specimen weighing two Ibs. As soon as the lobster is cooked, drain it; split it in two lengthwise without completely severing the two halves; lay it 318 GUIDE TO MODERN COOKERY on a long dish covered with a napkin, and surround it with very green, curled-leaf parsley. Serve with it, at the same time, a timbale of floury potatoes freshly cooked a l’anglaise, and a sauceboat of melted butter. 942—HOMARD A LA BROCHE Select a lobster that seems full of life, and, after killing it, fix it on the spit. Put into the dripping-pan six oz. of butter, one-half bottle of champagne, salt, and peppercorns. In order to cook it to perfection, frequently baste it with this mixture, and allow one hour before a red fire for a specimen weighing three Ibs. It may be dished with two accompaniments :— 1. A hot ravigote sauce combined with the gravy of the lobster, from which all grease has been removed. 2. Strain the contents of the dripping-pan (cleared of all grease) through a fine sieve; reduce it by a quarter over a brisk fire; add three tablespoonfuls of meat-glaze, two tablespoonfuls of Worcestershire sauce, and a little chopped parsley, and finish this sauce with three oz. of butter and a few drops of lemon juice. 943—HOMARD CARDINAL Plunge the live lobster into boiling court-bouillon, and cook it after the manner directed under ‘‘ Homard a la Hollandaise✪ Homard à la Hollandaise ”’ (No. 941). The moment it is cooked, cut it in two lengthwise; withdraw the meat from the tail, slice it, and keep it hot in a little Cardinal sauce. Disconnect the claws; open them sideways, and with- draw all their meat without breaking them. Cut the withdrawn meat into dice, as also the creamy parts from the carapace, and add thereto their weight of cooked mushrooms and half that quantity of truffles—both of which products should also be in dice. Thicken this salpicon with a few tablespoonfuls of lobster sauce, and spread it in even layers on the bottom of each half- carapace. Reserve, however, two tablespoonfuls of it for garnishing the emptied claws. Upon the salpicon lay the slices of lobster, kept hot, alter- nating these with fine slices of truffles. Set the two half- carapaces, thus garnished, on a dish, and hes Ay them upright by means of the two claws. Coat the slices and the claws with Cardinal sauce; sprinkle with grated cheese and melted butter; set to glaze qitielly 4 in a fierce oven or at the salamander, and serve instantly. FISH 319 944—HOMARD CLARENCE Cook the lobster in court-bouillon, and drain it as soon as it is done.

AI-modernized reading of the original text

Stiffen the meat and colour the carapace in a sautépan with two oz. of clarified butter. When the meat is quite stiff and the carapace is red, pour away two-thirds of the butter. Then add two tablespoonfuls of chopped shallots, a crushed piece of garlic the size of a pea, one-sixth pint of white wine, three tablespoonfuls of burnt brandy, and reduce the whole to half. Complete with one-half pint of fish fumet, one-third pint of maigre Espagnole, one-quarter pint of tomato sauce, one small faggot, one pinch of salt, and a very little cayenne. Put the lid on, and set to cook for one-quarter hour. Take the meat from the sections of the tail and the claws, as in the case of the preparation a l’américaine; put these into a small sautépan, and keep them hot. Add the intestines and the chopped coral, reduce the sauce to one-third pint; pass it through a strainer, and pour it over the pieces of lobster. Heat the whole without boiling; add a few drops of lemon juice, two and one-half oz. of butter cut into small pieces, and one-half tablespoonful of chopped chervil and tarragon, and stir over the stove with the view of thoroughly mixing the whole. Dish as directed in the preceding recipe. 941—HOMARD BOUILLI A LA HOLLANDAISE Cook the lobster in a court-bouillon (No. 163), allowing twenty minutes for a specimen weighing two Ibs. As soon as the lobster is cooked, drain it; split it in two lengthwise without completely severing the two halves; lay it on a long dish covered with a napkin, and surround it with very green, curled-leaf parsley. Serve with it, at the same time, a timbale of floury potatoes freshly cooked a l’anglaise, and a sauceboat of melted butter. 942—HOMARD A LA BROCHE Select a lobster that seems full of life, and, after killing it, fix it on the spit. Put into the dripping-pan six oz. of butter, one-half bottle of champagne, salt, and peppercorns. In order to cook it to perfection, frequently baste it with this mixture, and allow one hour before a red fire for a specimen weighing three Ibs. It may be dished with two accompaniments :— 1. A hot ravigote sauce combined with the gravy of the lobster, from which all grease has been removed. 2. Strain the contents of the dripping-pan (cleared of all grease) through a fine sieve; reduce it by a quarter over a brisk fire; add three tablespoonfuls of meat-glaze, two tablespoonfuls of Worcestershire sauce, and a little chopped parsley, and finish this sauce with three oz. of butter and a few drops of lemon juice. 943—HOMARD CARDINAL Plunge the live lobster into boiling court-bouillon, and cook it after the manner directed under ‘‘ Homard a la Hollandaise ”’ (No. 941). The moment it is cooked, cut it in two lengthwise; withdraw the meat from the tail, slice it, and keep it hot in a little Cardinal sauce. Disconnect the claws; open them sideways, and withdraw all their meat without breaking them. Cut the withdrawn meat into dice, as also the creamy parts from the carapace, and add thereto their weight of cooked mushrooms and half that quantity of truffles—both of which products should also be in dice. Thicken this salpicon with a few tablespoonfuls of lobster sauce, and spread it in even layers on the bottom of each halfcarapace. Reserve, however, two tablespoonfuls of it for garnishing the emptied claws. Upon the salpicon lay the slices of lobster, kept hot, alternating these with fine slices of truffles. Set the two halfcarapaces, thus garnished, on a dish, and hes Ay them upright by means of the two claws. Coat the slices and the claws with Cardinal sauce; sprinkle with grated cheese and melted butter; set to glaze quickly in a fierce oven or at the salamander, and serve instantly. 944—HOMARD CLARENCE Cook the lobster in court-bouillon, and drain it as soon as it is done.

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Homard CardinalHomard à la BordelaiseHomard à la HollandaiseHomard à la Broche

A guide to modern cookery