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HOMARD A LA NEW-BURG (with raw lobster)

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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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.

France

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

Ingredients 4 ingredients

  1. one tablespoonful of burnt brandy
  2. one-half pint of Marsala
  3. two-thirds pint of cream
  4. one oz. of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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

  1. Cut up the live lobster, and fry it in oil and butter as explained under “Homard à l’Américaine.” When the pieces of lobster are stiffened and coloured, clear them of all grease;
  2. swill the sautépan with one tablespoonful of burnt brandy and one-half pint of Marsala.
  3. Reduce by a third;
  4. season, and add two-thirds pint of cream and one-sixth pint of fish fumet.
  5. Cover and set to cook for fifteen minutes.
  6. Take out the pieces of lobster;
  7. withdraw the meat therefrom, and keep it hot in a covered timbale.
  8. Thicken the sauce with the reserved intestines and coral of the lobster, which should be chopped in combination with one oz.
  9. of butter.
  10. Set to boil a second time;
  11. rub the sauce through tammy, and pour it over the pieces of lobster.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.