[See recipe: Mousse d’Homard a la Waldorf.] Butter
a ring mould well and decorate with strips of cooked white of
egg across and then daisies and branches, or any design wished,
with truffles. Fill with the mousse; hammer it down against the
table so it is well packed; put in hot water; cook from eight to ten
minutes in a slow oven — uncovered. When done turn out and
serve with a newbourg sauce in the centre. Garnish with the claws
and parsley all around the platter. Fish entree for dinner or
luncheon.
Timbale of Lobster (Homard en Timbale ) a la Baltimorienne
[See recipe: Mousse d’Homard a la Waldorf.] Butter tim¬
bale cups well and decorate with strips of white of egg and truf¬
fles — any design desired; fill with the mousse, cook in oven for
twelve to fifteen minutes — uncovered. When done, turn out on a
platter and serve with a newbourg sauce around; garnish with
lobster claws and parsley. Lobster entree for dinner or luncheon.
COLD DISHES OF LOBSTER
Boiled Lobster (Homard bouilli ) a la Mayonnaise
Cook the lobster [see recipe: Boiled Lobster], leave in the juice
until cold; break in pieces — claws, body, and tail separately; remove
the sand bag from the head then put the head in the centre of the
platter. If two heads, arrange them together by putting one in¬
side the other, clipping the shell so that it will stand up;
crack the large claws; split the tail in halves; arrange on a platter
with half of the tail and a claw alternately, then garnish with
parsley in the centre, around the head part of the lobster and all
around with the small claws. Serve with the mayonnaise dressing
that can be put in small tomatoes, lemons, or croustades as a
AMERICAN COOK BOOK
garnishing of the dish. This is a beautiful cold dish for luncheon or
supper.
Lobster (Homard) a la Charlotte
Cook the lobsters in water and little salt for eighteen minutes.
Do not use too much water; use only sufficient to cover the lobsters
as we want to use part of the lobster water for the aspic.
Lobster Aspic. Take two cups of the juice that the lobstei is
cooked in; break lobster in pieces and drain from it juice that will
fill one cup; add the other two cups; then take one cup tomato
juice; add one large package of Cox’s gelatine; three tablespoons
sherry, cayenne pepper and salt; clear with one or two whites of
egg✪ Lobster Aspic, half beaten, part of the shell. Put through a cotton flannel to
drain. [This aspic is used for many different kinds of cold dishes
and garnishing of cold dishes.] Take small charlotte moulds; put
on top of ice and glaze with the lobster aspic; decorate with truffles
— branches or daisies or any design that is desired. Then make
the filling. Take one and a half cups ground lobster, five spoons of
dissolved Cox’s gelatine, three spoons mayonnaise dressing, some
red and orange coloring to make it the shade of the lobster; stir on
ice until cold; add one cup whipped cream, carefully, filling the
moulds left on the ice until ready to serve. Turn out on a founda¬
tion of the lobster aspic; decorate with the small claws in between
each charlotte (and all around if sufficient claws) and some chopped
aspic. Serve with a cold aurorian sauce in the centre, as a cold
dish, or with the salad for luncheon or supper.
Chartreuse of Lobster (Chartreuse de Homard ) a la Waldorf ✪ Chartreuse of Lobster (Chartreuse de Homard) a la Waldorf
Page 160 · 2 recipe records on this page
Presented as published in 1918. 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
[See recipe: Mousse d’Homard a la Waldorf.] Butter a ring mould well and decorate with strips of cooked white of egg across and then daisies and branches, or any design wished, with truffles. Fill with the mousse; hammer it down against the table so it is well packed; put in hot water; cook from eight to ten minutes in a slow oven — uncovered. When done turn out and serve with a newbourg sauce in the centre. Garnish with the claws and parsley all around the platter. Fish entree for dinner or luncheon.
Timbale of Lobster (Homard en Timbale ) a la Baltimorienne
[See recipe: Mousse d’Homard a la Waldorf.] Butter tim¬ bale cups well and decorate with strips of white of egg and truf¬ fles — any design desired; fill with the mousse, cook in oven for twelve to fifteen minutes — uncovered. When done, turn out on a platter and serve with a newbourg sauce around; garnish with lobster claws and parsley. Lobster entree for dinner or luncheon.
COLD DISHES OF LOBSTER Boiled Lobster (Homard bouilli ) a la Mayonnaise
Cook the lobster [see recipe: Boiled Lobster], leave in the juice until cold; break in pieces — claws, body, and tail separately; remove the sand bag from the head then put the head in the centre of the platter. If two heads, arrange them together by putting one in¬ side the other, clipping the shell so that it will stand up; crack the large claws; split the tail in halves; arrange on a platter with half of the tail and a claw alternately, then garnish with parsley in the centre, around the head part of the lobster and all around with the small claws. Serve with the mayonnaise dressing that can be put in small tomatoes, lemons, or croustades as a
garnishing of the dish. This is a beautiful cold dish for luncheon or supper.
Lobster (Homard) a la Charlotte
Cook the lobsters in water and little salt for eighteen minutes. Do not use too much water; use only sufficient to cover the lobsters as we want to use part of the lobster water for the aspic.
Lobster Aspic. Take two cups of the juice that the lobster is cooked in; break lobster in pieces and drain from it juice that will fill one cup; add the other two cups; then take one cup tomato juice; add one large package of Cox’s gelatine; three tablespoons sherry, cayenne pepper and salt; clear with one or two whites of egg, half beaten, part of the shell. Put through a cotton flannel to drain. [This aspic is used for many different kinds of cold dishes and garnishing of cold dishes.] Take small charlotte moulds; put on top of ice and glaze with the lobster aspic; decorate with truffles — branches or daisies or any design that is desired. Then make the filling. Take one and a half cups ground lobster, five spoons of dissolved Cox’s gelatine, three spoons mayonnaise dressing, some red and orange coloring to make it the shade of the lobster; stir on ice until cold; add one cup whipped cream, carefully, filling the moulds left on the ice until ready to serve. Turn out on a founda¬ tion of the lobster aspic; decorate with the small claws in between each charlotte (and all around if sufficient claws) and some chopped aspic. Serve with a cold aurorian sauce in the centre, as a cold dish, or with the salad for luncheon or supper.
Chartreuse of Lobster (Chartreuse de Homard ) a la Waldorf
Records on this page
Lobster AspicChartreuse of Lobster (Chartreuse de Homard) a la Waldorf