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Homard Clarence

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.

Source and licence

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.

Read the original Public domain in the USA

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.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cook the lobster in court-bouillon, and drain it as soon as it is done.
  2. When it is only lukewarm, split it open lengthwise;
  3. take the meat from the tail;
  4. slice it, and keep it hot in a vegetable-pan with a few drops of fish fumet or the cooking-liquor of mushrooms.
  5. Remove the remains of meat and the creamy parts from the carapace;
  6. pound the two former together with two tablespoonfuls of cream;
  7. strain through a fine sieve, and add to the resulting cullis one-half pint of Béchamel sauce with curry.
  8. Garnish the two half-carapaces, two-thirds full, with rice à l’Indienne;
  9. set the slices of lobster on this rice, intercalating them with slices of truffle;
  10. coat thinly with the prepared Béchamel sauce, and set the two garnished and sauced half-carapaces on a long, hot dish.
  11. Send to the table, at the same time, a sauceboat containing Béchamel with curry.