Reserve the spawn, if there is any, to make a sauce
(au beurre d'ecrevisse). Break also the claws, &c., and
remove the meat. Cut the nicest pieces into neat slices,
and mince the rest rather finely. Have 2 or 3 chopped
shallots, fry them a golden colour in 1^ oz. butter ;
add the lobster meat, also a good table spoonful of
bechamel sauce. No. 167, and one of cream ; season
with salt, pepper, and nutmeg ; add also 1 dessert-
spoonful of chopped parsley, 2 sprigs of chopped
tarragon, and the juice of half a lemon. Stir over the
fire until thoroughly hot, then add a well-beaten egg,
and stir long enough until the eggs begin to bind. Fill
up the shells, sprinkle with fried breadcrumbs, put a
few drops of melted butter over the surface, and bake
for ten minutes in a moderate oven. Dish up. Place
a handful of fried parsley in the centre, stick a few
lobster sprays here and there, and serve with a small boat
of Sauce Danoise, No. 16 J:, or any other similar sauce.
358. Coquilles de Homard a la Gauloise. — 1 hen
lobster (boiled), 1 whiting, 4 oz. butter, 4 oz. panade,
2 whole eggs and 1 yolk, 1 teaspoonful anchovy paste,
1 truffle, salt, pepper, nutmeg, and cayenne. Cardinal
sauce. No. 162.
Break the lobster shell, remove the meat, reserve
coral and spawn, cut the tail into neat scallops ; pound
the coral and spawn with a little butter, and put m a
stewpan with the scallops ; let it get thoroughly hot,
and put on one side. Skin and bone the whiting, put the
fiUets with the remainder of the lobster meat in a mortar
DRESSED FISH AND FISH ENTREES (HOT). 477
and pound till smooth ; add the panade, remainder of the
butter, and eggs one by one, and the anchovy paste.
Season with a pinch of salt, half a pinch each of cayenne
pepper and nutmeg, mix thoroughly, and rub through a
fine sieve. Butter some small coquille moulds, decorate
them with thin strips of truffle, line the moulds with
some of the forcemeat, place a nice scallop of lobster
in the centre of each, and fill up with lobster force-
meat. Cook in a saute-pan half filled with water for 20
minutes. When cooked turn out on a hot dish, sauce
round with hot Cardinal sauce, No. 162, and serve.
P.S. — The lobster butter in which the scallops were
cooked should be utilised for the sauce.
359. Homard a rAmericaine. — 1 lobster, 2 shallots,
1 oz, butter, 1 gill white wine (ChabHs), 1 gill tomato
sauce, 1 gill Espagnole sauce, and cayenne pepper.
Remove the tail from the lobster and cut it into
scallops ; place them in a circle on a silver dish, or fire-
proof china dish. Fry the shallots (previously chopped) in
the butter, add the remainder of the lobster meat, moisten
with wine, boil up and add the two sauces. Take out
the meat, and dish up ; reduce the saace, season with
cayenne pepper and a few drops of lemon juice, pour
over the dish, garnish with sippets of toasted bread,
and serve.
Page 197
Presented as published in 1892. 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
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Reserve the spawn, if there is any, to make a sauce
(au beurre d'ecrevisse). Break also the claws, &c., and
remove the meat. Cut the nicest pieces into neat slices,
and mince the rest rather finely. Have 2 or 3 chopped
shallots, fry them a golden colour in 1^ oz. butter ;
add the lobster meat, also a good table spoonful of
bechamel sauce. No. 167, and one of cream ; season
with salt, pepper, and nutmeg ; add also 1 dessert-
spoonful of chopped parsley, 2 sprigs of chopped
tarragon, and the juice of half a lemon. Stir over the
fire until thoroughly hot, then add a well-beaten egg,
and stir long enough until the eggs begin to bind. Fill
up the shells, sprinkle with fried breadcrumbs, put a
few drops of melted butter over the surface, and bake
for ten minutes in a moderate oven. Dish up. Place
a handful of fried parsley in the centre, stick a few
lobster sprays here and there, and serve with a small boat
of Sauce Danoise, No. 16 J:, or any other similar sauce.
358. Coquilles de Homard a la Gauloise. — 1 hen
lobster (boiled), 1 whiting, 4 oz. butter, 4 oz. panade,
2 whole eggs and 1 yolk, 1 teaspoonful anchovy paste,
1 truffle, salt, pepper, nutmeg, and cayenne. Cardinal
sauce. No. 162.
Break the lobster shell, remove the meat, reserve
coral and spawn, cut the tail into neat scallops ; pound
the coral and spawn with a little butter, and put m a
stewpan with the scallops ; let it get thoroughly hot,
and put on one side. Skin and bone the whiting, put the
fiUets with the remainder of the lobster meat in a mortar
DRESSED FISH AND FISH ENTREES (HOT). 477
and pound till smooth ; add the panade, remainder of the
butter, and eggs one by one, and the anchovy paste.
Season with a pinch of salt, half a pinch each of cayenne
pepper and nutmeg, mix thoroughly, and rub through a
fine sieve. Butter some small coquille moulds, decorate
them with thin strips of truffle, line the moulds with
some of the forcemeat, place a nice scallop of lobster
in the centre of each, and fill up with lobster force-
meat. Cook in a saute-pan half filled with water for 20
minutes. When cooked turn out on a hot dish, sauce
round with hot Cardinal sauce, No. 162, and serve.
P.S. — The lobster butter in which the scallops were
cooked should be utilised for the sauce.
359. Homard a rAmericaine. — 1 lobster, 2 shallots,
1 oz, butter, 1 gill white wine (ChabHs), 1 gill tomato
sauce, 1 gill Espagnole sauce, and cayenne pepper.
Remove the tail from the lobster and cut it into
scallops ; place them in a circle on a silver dish, or fire-
proof china dish. Fry the shallots (previously chopped) in
the butter, add the remainder of the lobster meat, moisten
with wine, boil up and add the two sauces. Take out
the meat, and dish up ; reduce the saace, season with
cayenne pepper and a few drops of lemon juice, pour
over the dish, garnish with sippets of toasted bread,
and serve.