Homard a la Russe
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 5 ingredients
- Mayonnaise
- Aspic
- ten hard-boiled eggs
- a slice of truffle
- Meat cut
Possible health benefits
General information, not medical advice.
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Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many 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 “Mayonnaise, Regular”, 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.
- 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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- Proceed exactly as above with regard to the cooking of the lobster, the extraction of the meat, and the cutting of it into slices.
- Coat the slices with mayonnaise sauce combined with melted jelly;
- or, better still, with a white fish chaud-froid sauce combined with the lobster’s creamy parts rubbed through a sieve.
- Decorate each slice with a bit of coral and two little chervil leaves;
- coat them again and again with cold melted aspic, and put them aside in the cool.
- “Clothe” ten dariole-moulds, and decorate the bottom of each with a slice of truffle.
- Also prepare ten hard-boiled eggs.
- Prepare a Salade Russe (without meat);
- add to this the remains of the lobster meat cut into dice, and thicken with mayonnaise and melted aspic, mixed.
- With this thickened salad fill the dariole-moulds, and leave to set in the cool.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve