Velouté de Homard a L’orientale
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one quart of ordinary velouté
- three 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.
- 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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- Prepare a medium-sized lobster after the manner directed in “Homard à la Newburg with raw lobster” (see No.
- 948), and season with curry.
- Reserve a few slices of the meat of the tail for the garnish;
- finely pound the remaining portions and the shell;
- add the lobster sauce, and combine the whole with one quart of ordinary velouté, kept somewhat light.
- Rub through a sieve, first, then through tammy;
- heat the velouté without letting it boil;
- add the necessary quantity of consommé, and finish the preparation, when about to serve, with three oz.
- of butter.
- Garnish with the reserved meat cut into dice, and two tablespoonfuls of rice à l’Indienne, each grain of which should be kept distinct and separate.
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