halibut, shrimp sauce.
Hareng frais grille. — Grilled fresh herring.
— ■ au beUPPe. — Broiled herring in butter.
— k la Maitre d’Hotel. — Grilled herring with
parsley butter.
— a la Moutarde. — Grilled herring with mustard
sauce.
Homard saute k la Dumas. — Lobster meat tossed
in butter and finished in brown sauce, flavoured
with white wine, paprika and lemon juice.
Buissons de Homard (Bush of Lobsters). — Lobster
dressed in a pyramidal form.
Cotelettes de Homard (Lobster Cutlets). — Mixture
of lobster, shallots, bechamel sauce, mushrooms and
egg made into cutlet shapes, egged, crumbed,
fried, and served with tomato or other sauce.
Homapd a l’Americaine (Lobster, American style).
— Lobster stewed in the shell with tomato sauce,
red wine and savoury herb seasoning.
— en Aspic. — Lobster and hard-boiled egg set in
aspic jelly.
— a la Bechamel (Baked Lobster, Bechamel Style) .
— Shells of lobster filled with minced lobster meat,
bechamel sauce and seasoning, and baked.
— faPCi. — Stuffed lobster baked.
— k la Gloucester (Lobster, Gloucester Style). —
Stewed lobster, with a sauce composed of pulverised
lobster shell, butter, egg yolks, and meat extract.
— au gratin. — Baked lobster, gratin style.
— A l’lndienne.— Curried lobster.
— a la Suedoise (Lobster, Swedish Fashion). —
Border of lobster meat and forcemeat, poached in
a fancy border mould, and sauced over with
anchovy sauce.
Bordure de Homard k l’lndienne.— Border of
savoury lobster mixture, centre filled with rice,
decorated with hard-boiled egg and truffle.
Coquilles de Homard a la Gauloise.— Poached
coquille shapes of lobster forcemeat, with lobster
scallop in centre of each, served with cardinal sauce.
— de Homards (Scalloped Lobster). — Stewed lobster
served in shells.
Cotelettes de Homard a 1’Aspie.— Slices of lobster
meat set in aspic, cutlet shapes.
— a la Tomate. — Lobster cutlets with tomato
sauce.
Mayonnaise de Homard.— Pieces of lobster and
salad masked with mayonnaise sauce, decorated
with pieces of claws, hard-boiled egg, strips of
fillet of anchovy, capers, beetroot, coral, stoned
olives and gherkins.
'1
FLOUNDER 63
Mousse de Homard, frappee.— iced lobster souffle,
top decorated with lobster coral and paprika.
Petites Dormes de Homard a la Creme.— Lobster
and tomato aspic set in square fluted moulds,
dressed on squares of pastry.
Souffle de Homard, sauce aurora.— Steamed
souffle, consisting of lobster, eggs, and bechamel
sauce, served with aurora sauce.
Beignets d’Huitres.— Oyster fritters.
Huftres grilles.— Grilled oysters.
— en coquilles. — Scalloped oysters.
— a la Duxelles. — Oyster stew baked in shells.
— a la Du Barry. — Small baked potatoes stuffed
with oysters ; supreme sauce.
— frites. — Fried oysters.
— a la Poulette. — Fricasseed oysters.
— a la Salamandre. — Oysters on shells with
supreme sauce and cayenne ; sprinkled with bread-
crumbs, grated parmesan and butter ; browned
under salamander.
Chaudfroid d’huitres a la Montpelier.— Oysters
set in aspic on border of rice, masked with white or
red chaudfroid sauce, centre filled with seasoned
green salad.
Cromeskies aux huitres. — Small cork shapes
composed of minced oysters, oyster liquor, cream,
lemon juice, egg-yolks, etc., wrapped in bacon,
dipped in batter, and fried in deep fat ; garnished
with fried parsley.
Fricassee d’huitres. — Oystersistewed in white sauce.
Page 34
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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halibut, shrimp sauce.
Hareng frais grille. — Grilled fresh herring.
— ■ au beUPPe. — Broiled herring in butter.
— k la Maitre d’Hotel. — Grilled herring with
parsley butter.
— a la Moutarde. — Grilled herring with mustard
sauce.
Homard saute k la Dumas. — Lobster meat tossed
in butter and finished in brown sauce, flavoured
with white wine, paprika and lemon juice.
Buissons de Homard (Bush of Lobsters). — Lobster
dressed in a pyramidal form.
Cotelettes de Homard (Lobster Cutlets). — Mixture
of lobster, shallots, bechamel sauce, mushrooms and
egg made into cutlet shapes, egged, crumbed,
fried, and served with tomato or other sauce.
Homapd a l’Americaine (Lobster, American style).
— Lobster stewed in the shell with tomato sauce,
red wine and savoury herb seasoning.
— en Aspic. — Lobster and hard-boiled egg set in
aspic jelly.
— a la Bechamel (Baked Lobster, Bechamel Style) .
— Shells of lobster filled with minced lobster meat,
bechamel sauce and seasoning, and baked.
— faPCi. — Stuffed lobster baked.
— k la Gloucester (Lobster, Gloucester Style). —
Stewed lobster, with a sauce composed of pulverised
lobster shell, butter, egg yolks, and meat extract.
— au gratin. — Baked lobster, gratin style.
— A l’lndienne.— Curried lobster.
— a la Suedoise (Lobster, Swedish Fashion). —
Border of lobster meat and forcemeat, poached in
a fancy border mould, and sauced over with
anchovy sauce.
Bordure de Homard k l’lndienne.— Border of
savoury lobster mixture, centre filled with rice,
decorated with hard-boiled egg and truffle.
Coquilles de Homard a la Gauloise.— Poached
coquille shapes of lobster forcemeat, with lobster
scallop in centre of each, served with cardinal sauce.
— de Homards (Scalloped Lobster). — Stewed lobster
served in shells.
Cotelettes de Homard a 1’Aspie.— Slices of lobster
meat set in aspic, cutlet shapes.
— a la Tomate. — Lobster cutlets with tomato
sauce.
Mayonnaise de Homard.— Pieces of lobster and
salad masked with mayonnaise sauce, decorated
with pieces of claws, hard-boiled egg, strips of
fillet of anchovy, capers, beetroot, coral, stoned
olives and gherkins.
'1
FLOUNDER 63
Mousse de Homard, frappee.— iced lobster souffle,
top decorated with lobster coral and paprika.
Petites Dormes de Homard a la Creme.— Lobster
and tomato aspic set in square fluted moulds,
dressed on squares of pastry.
Souffle de Homard, sauce aurora.— Steamed
souffle, consisting of lobster, eggs, and bechamel
sauce, served with aurora sauce.
Beignets d’Huitres.— Oyster fritters.
Huftres grilles.— Grilled oysters.
— en coquilles. — Scalloped oysters.
— a la Duxelles. — Oyster stew baked in shells.
— a la Du Barry. — Small baked potatoes stuffed
with oysters ; supreme sauce.
— frites. — Fried oysters.
— a la Poulette. — Fricasseed oysters.
— a la Salamandre. — Oysters on shells with
supreme sauce and cayenne ; sprinkled with bread-
crumbs, grated parmesan and butter ; browned
under salamander.
Chaudfroid d’huitres a la Montpelier.— Oysters
set in aspic on border of rice, masked with white or
red chaudfroid sauce, centre filled with seasoned
green salad.
Cromeskies aux huitres. — Small cork shapes
composed of minced oysters, oyster liquor, cream,
lemon juice, egg-yolks, etc., wrapped in bacon,
dipped in batter, and fried in deep fat ; garnished
with fried parsley.
Fricassee d’huitres. — Oystersistewed in white sauce.