Line some very small square fluted patty or tartlet moulds with a
thin layer of aspic jelly, and deedrate tastefully with tarragon-leaves
and thin strips of chilli pods. Cut the meat of the lobster into very
small pieces, dissolve the gelatine in the tomato pulp, then strain and
add to it the remainder of aspic jelly, whip the cream till stiff and
mingle with the above. Add to this the mayonnaise sauce and the
lobster, season to taste with salt and pepper. Fill the little moulds
with this mixture and place them on the ice to set. Meanwhile
prepare a fairly stiff paste with the flour, grated cheese, butter and
egg, rub the butter into the flour, then add the cheese and a pinch of
cayenne pepper. Moisten with half an egg well beaten up, and mix
into a paste ; roll out to about one-eighth of an inch thick, cut out
some squares a trifle larger than the moulds, place the squares of
paste on to a greased baking-tin, prick the bottom of the paste with a
fork, and bake in a very moderate oven for about ten minutes.
Take up, and when cool turn out the moulds, and place each cream
on to one of the paste crusts. Dish up on a dish lined with lace
paper, and serve.
654. J5 ordure de TTomard d I’Indienne. — 1 hen lobster,
2 hard-boiled eggs, 6 boned anchovies, \ lemon, 1 tablespoonful
Madeira, 1 dessertspoonful chutney, 1 pint aspic, 1 small truffle,
2 oz. best Patua rice, \ pint cream, salt, pepper, paprika.
Wash the rice, blanch it, then drain and cook in boiling water,
slightly salted, till tender, strain off the water, drain the rice and let
it cool. Split the lobster, remove the meat, cut it into small pieces
DRESSED FISH AND FISH ENTREES (COLD)
253
aftid put it in a mortar with the anchovies ; pound until smooth, then
add the yolks of the hard-boiled eggs, mix thoroughly. Now add the
wine, chutney, a few drops of lemon -juice, and about half a pint of
aspic ; season to taste, mix well and rub through a sieve, stir till
nearly cold, and mix in a little whipped cream. Fill with this
mixture a border mould previously marked with aspic and tastefully
decorated with truffle, white of egg, &c. Put the mould on the ice to
set. To serve, immerse the mould in tepid water and turn out on a
cold round dish. Mix the rice with the remainder of cream
(whipped), season to taste, and dress in the centre of the border, pile
up high, and decorate it with strips of truffle and hard-boiled white of
egg, sprinkle over a little paprika pepper, and serve.
655. Mousse de Homard, frappee. — 1 hen lobster, H gill
double cream, 1 gill bechamel sauce (No. 203), 1 gill aspic jelly,
2 leaves French leaf gelatine, 1 gill tomato mayonnaise (No. 277),
lobster coral, paprika pepper, and salt✪ Mousse de Homard, frappee.
Page 198 · 1 recipe record on this page
Presented as published in 1901. 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 very small square fluted patty or tartlet moulds with a thin layer of aspic jelly, and deedrate tastefully with tarragon-leaves and thin strips of chilli pods. Cut the meat of the lobster into very small pieces, dissolve the gelatine in the tomato pulp, then strain and add to it the remainder of aspic jelly, whip the cream till stiff and mingle with the above. Add to this the mayonnaise sauce and the lobster, season to taste with salt and pepper. Fill the little moulds with this mixture and place them on the ice to set. Meanwhile prepare a fairly stiff paste with the flour, grated cheese, butter and egg, rub the butter into the flour, then add the cheese and a pinch of cayenne pepper. Moisten with half an egg well beaten up, and mix into a paste ; roll out to about one-eighth of an inch thick, cut out some squares a trifle larger than the moulds, place the squares of paste on to a greased baking-tin, prick the bottom of the paste with a fork, and bake in a very moderate oven for about ten minutes. Take up, and when cool turn out the moulds, and place each cream on to one of the paste crusts. Dish up on a dish lined with lace paper, and serve.
654. Bordure de Homard à l'Indienne. — 1 hen lobster,
2 hard-boiled eggs, 6 boned anchovies, \ lemon, 1 tablespoonful Madeira, 1 dessertspoonful chutney, 1 pint aspic, 1 small truffle, 2 oz. best Patua rice, \ pint cream, salt, pepper, paprika.
Wash the rice, blanch it, then drain and cook in boiling water, slightly salted, till tender, strain off the water, drain the rice and let it cool. Split the lobster, remove the meat, cut it into small pieces
and put it in a mortar with the anchovies ; pound until smooth, then add the yolks of the hard-boiled eggs, mix thoroughly. Now add the wine, chutney, a few drops of lemon -juice, and about half a pint of aspic ; season to taste, mix well and rub through a sieve, stir till nearly cold, and mix in a little whipped cream. Fill with this mixture a border mould previously marked with aspic and tastefully decorated with truffle, white of egg, &c. Put the mould on the ice to set. To serve, immerse the mould in tepid water and turn out on a cold round dish. Mix the rice with the remainder of cream (whipped), season to taste, and dress in the centre of the border, pile up high, and decorate it with strips of truffle and hard-boiled white of egg, sprinkle over a little paprika pepper, and serve.
655. Mousse de Homard, frappee. — 1 hen lobster, H gill double cream, 1 gill bechamel sauce (No. 203), 1 gill aspic jelly, 2 leaves French leaf gelatine, 1 gill tomato mayonnaise (No. 277), lobster coral, paprika pepper, and salt.
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Mousse de Homard, frappee