Cold Cream Of Lobster In Ragout Creme De Homard Froide En Ragout

Take six ounces of good fresh lobster, four boned Christiania anchovies, one teaspoonful of anchovy essence, one large tablespoonful of thick cream, a dust of Marshall's Coralline Pepper and sufficient liquid carmine to make it a pale salmon colour; pound all together till perfectly smooth, then mix with it three-quarters of a pint of Aspic jelly (vol. i.) and two tablespoonfuls of Mayonnaise sauce (vol. i.) and pass it all together through the tammy or fine hair sieve; then put the puree into a stewpan, and mix with it a quarter of a pint of stiffly whipped cream. Thinly line a fancy jelly mould with aspic jelly, and ornament it with cut truffle, French gherkin, or cucumber, and hard-boiled white of egg according to taste, setting the garnish with a little liquid aspic jelly to keep it in its place. When the garnish is set, pour the prepared mixture into the mould, and let it remain on the ice or in a cold place till wanted; then dip the mould in hot water, pass a clean cloth over the bottom to absorb any moisture, and turn out the cream on to the dish on which it is to be served. Garnish all round the dish with a ragout as below, arranging the different ingredients prettily, and serve for a cold entree or in the fish course or as a ball supper dish.

Garnish For Cream Of Lobster In Ragout

Cut up half a cooked lobster in dice shapes, also two or three button mushrooms and truffles, twelve crayfish (prepared in bottles), six bearded blanched oysters, twelve prawns and cooked mussels; season all together with a little salad oil, tarragon vinegar, a dust of coralline pepper, and a few little leaves of picked tarragon and chervil, and use.

Lobster Cutlets A La Clarence - Cotelettes De Homard A La Clarence

Take eight ounces of cooked lobster that has been'freed from bone, and pound it till quite smooth; then pound six ounces of panard with one ounce of fresh butter, season this with a dust of coralline pepper and a little salt; add a dessertspoonful of anchovy essence, three boned Christiania anchovies, three whole raw eggs, one table-spoonful of Tomato sauce (vol. i.), and a few drops of liquid carmine, and pound these all together; then rub the mixture through a fine wire sieve and mix in a tablespoonful of thick cream. Butter some little cutlet moulds and garnish half of them with finely chopped raw parsley and coral, and the other half with parsley and truffle, in each case putting the parsley at the narrow end of the moulds; then put the mixture prepared as above into a forcing bag with a large plain pipe and force it out into the moulds; smooth the farce over with a hot wet knife and place the moulds in a saute pan on a piece of paper; put sufficient fish stock or water at the bottom to prevent the mixture drying, place a buttered paper over the top and poach in a moderate oven for about fifteen minutes, then take them up, dish on a border of fish farce, and serve very hot with White Wine sauce round the base.