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Homard a la Crème

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Salt
  2. three tablespoonfuls of melted
  3. four oz. of fresh
  4. Lemon juice
  5. Cut
  6. Cream
  7. Brandy
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. Proceed as for “Homard à la New-burg à cru” (No.
  2. 948), but swill with brandy only, and add, immediately, four oz.
  3. of fresh, peeled truffles cut into slices.
  4. Moisten, almost sufficiently to cover, with very fresh, thin cream;
  5. season with salt and cayenne, and cook the lobster.
  6. Then take the meat from the carapaces, and put it into a timbale;
  7. reduce the cream to one-third pint, and mix therewith three tablespoonfuls of melted, white meat-glaze and a few drops of lemon juice.
  8. Strain this sauce through muslin, and pour it over the pieces of lobster.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Sieve