Côtelettes de Homard Arkangel
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare a salpicon of lobster meat in dice combined with its weight of caviare, the whole quantity being in proportion to the number of côtelettes required.
- Thicken the salpicon with an equal quantity of lobster mousse (No.
- 956), and at once garnish some moderately oiled cutlet-moulds with the preparation.
- As soon as the latter has set, turn out the cutlets;
- coat them with a fish chaud-froid sauce, finished with lobster butter;
- and deck each with a fine, grooved slice of truffle.
- Glaze them with cold melted jelly, and keep them in the cool until required to be served.
- Arrange them in a circle on a round dish;
- garnish the centre with chopped white jelly, and serve a Russian salad separately.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board