Homard a la Grammont
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 3 ingredients
- a slice of truffle
- one tablespoonful of cold Béchamel sauce
- a bunch of curled-leaf parsley
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- Split the lobster open lengthwise down the middle.
- Withdraw the meat from the tail;
- trim it, and cut it into regular collops.
- Coat the latter again and again with aspic jelly, that they may be well covered with it;
- decorate each with a slice of truffle, and glaze it with the same aspic.
- Also coat with jelly as many very white poached and dried oysters as there are collops.
- Now take the creamy parts and the meat of the claws, and pound them finely with one tablespoonful of cold Béchamel sauce;
- rub through a sieve, and, with the resulting purée combined with melted fish jelly and cream (see lobster mousse No.
- 956), prepare a mousse “au paprika” of a decided pink colour.
- Fill the two half-carapaces to their edges with this mousse, and leave it to set on ice.
- When about to serve, lay the collops, glazed with jelly, upon this mousse, and place an oyster between each pair.
- Dish the two garnished half-carapaces, back to back, upon a napkin, and put the heart of a lettuce in the middle, and a bunch of curled-leaf parsley at either end.
- Serve a mayonnaise or other cold sauce separately.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Cutting board
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Sieve