(488). Recipes For Lobster Sauce, Lobster Sauce With Madeira Wine And Lobster Sauce With Lobster Butter (Sauce Homard, Sauce Homard Au Vin De Madere Et Sauce Au Beurre De Homard)
Description
This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
(488). Recipes For Lobster Sauce, Lobster Sauce With Madeira Wine And Lobster Sauce With Lobster Butter (Sauce Homard, Sauce Homard Au Vin De Madere Et Sauce Au Beurre De Homard)
Lobster Sauce
Place a pint of veloute sauce (No. 415), in a saucepan with pepper corns, thyme, bay leaf and a tablespoonful of chopped and blanched onions, cook all together, then strain through a tammy (No. 159); just when ready to serve incorporate in a piece of lobster butter (No. 580), and a dash of vinegar.
Lobster Sauce With Madeira Wine
Put into a saucepan two gills of dry Madeira wine, one chopped shallot, a pinch of parsley leaves, mignonette and grated nutmeg, reduce with two gills of broth, and when well reduced add one pint of allemande sauce (No. 407) and two ounces of very red lobster butter (No. 580), strain through a tammy and drop in one ounce of lobster meat cut in three-sixteenth of an inch squares.
Lobster Sauce With Lobster Butter
Have in a saucepan half velout6 sauce (No. 415) and half Hollandaise (No. 477), a little water, salt, mignonette and nutmeg. When the sauce is very hot incorporate in a piece of lobster butter and some chopped parsley.
Continue to:
My Books
